Huckleberry Buckle II Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jul. 9, 2006
I used fresh blueberries and added the crisp topping someone suggested. Otherwise, I followed the recipe as given. I thought it was just OK. The flavor was so-so, but not the texture. It seemed a little gooey to me. I could see how some people may like it, but I much prefer a good southern cobbler.
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Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 8, 2006
I've been on a "cobbler kick" for a few months now and have tried about 10 recipes from this site. This is my favorite one so far. I don't use huckleberries, though. I've been using a frozen fruit salad mix (peaches, pineapple, honeydew melon, strawberries) which I toss with just a little sugar and 1 tbsp of cornstarch (no boiling water or butter). Increase baking time to 60-65 minutes. Come summer, I'll try this recipe using a variety of fresh fruits.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Brampton, Ontario, Canada

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Reviewed: Jan. 29, 2006
This is an excellent recipe. I went a step further and put a "crisp" topping on it, i.e., equal parts of oatmeal, flour and brown sugar with a dash each of baking powder and baking soda and melted butter. I added a little cinnamon to the berries and decreased the sugar a little. What a dynamic duo!
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Photo by CHARANNE

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Reviewed: Sep. 11, 2005
This was really easy and good! I didn't put quite all the juice on when I was scooping the huckleberry, water, sugar mixture on top of the crust. I just drained the berries out at the end w/ a slotted spoon after I figured there was enough juice on the crust. We served vanilla ice-cream on top of warmed huckleberry buckle and was really good!!!
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Reviewed: Jul. 20, 2005
Made a double batch using 1/2 fresh huckleberries and 1/2 fresh raspberries. Baked in a 9 x 13 x 2-inch glass pan for 55 minutes. Excellent taste and consistency. This would be good with most any berries.
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Reviewed: Aug. 3, 2003
Delicious recipe! Careful when pouring huckleberry mixture into pastry mixture on bottom...pour slow and evenly over the pastry, otherwise the middle is very runny and messy.
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Photo by Desiree

Cooking Level: Expert

Living In: Missoula, Montana, USA

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Displaying results 31-36 (of 36) reviews

 
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