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Total Time40 mins
 1 cup Sugar
 1.50 cups Coconut Flour
 ½ tsp Salt
 1 tsp Baking Powder
 6 oz Cold Unsalted Butter
 2 Large Eggs
 2 tbsp Water
Berries
 3 cups Huckleberries
 1 Lemon, Juice of
 ½ cup Sugar
 4 tsp Corn Starch
 1 tbsp Water
1

Preheat the oven to 375° F and butter or grease a 9x13 inch pan.

In a medium mixing bowl combine sugar, coconut flour, salt, baking powder and the zest from 1 lemon. Stir with a fork or whisk to combine.

Cut cold unsalted butter into squares and add two large eggs and using a fork or pastry cutter blend to combine. Mixture will be crumbly.

Place about half of the crumb mixture in the prepared baking dish and pat down covering the bottom of the dish.

In a small bowl combine the juice of one lemon, sugar, corn starch and water and mix. Once mixed add 3 cups of huckleberries and gentle fold to combine.

Pour the berry mixture over the crust and top with remaining crumb mixture.

Bake in preheated oven for 25-30 minutes. Or until top and bottom are golden. (I use a convection oven which bakes faster then a conventional oven, adjust baking time accordingly.)

Serve warm or with vanilla ice cream on a hot summer day!

Ingredients

 1 cup Sugar
 1.50 cups Coconut Flour
 ½ tsp Salt
 1 tsp Baking Powder
 6 oz Cold Unsalted Butter
 2 Large Eggs
 2 tbsp Water
Berries
 3 cups Huckleberries
 1 Lemon, Juice of
 ½ cup Sugar
 4 tsp Corn Starch
 1 tbsp Water

Directions

1

Preheat the oven to 375° F and butter or grease a 9x13 inch pan.

In a medium mixing bowl combine sugar, coconut flour, salt, baking powder and the zest from 1 lemon. Stir with a fork or whisk to combine.

Cut cold unsalted butter into squares and add two large eggs and using a fork or pastry cutter blend to combine. Mixture will be crumbly.

Place about half of the crumb mixture in the prepared baking dish and pat down covering the bottom of the dish.

In a small bowl combine the juice of one lemon, sugar, corn starch and water and mix. Once mixed add 3 cups of huckleberries and gentle fold to combine.

Pour the berry mixture over the crust and top with remaining crumb mixture.

Bake in preheated oven for 25-30 minutes. Or until top and bottom are golden. (I use a convection oven which bakes faster then a conventional oven, adjust baking time accordingly.)

Serve warm or with vanilla ice cream on a hot summer day!

Gluten Free Huckleberry Crisp