Huckleberry Cobbler

• FOR THE FILLING:
• 4 cups Fresh Huckleberries
• 1 Tablespoon Cornstarch
• 1/4 cups Water
• 1 cup Sugar, Divided
• _____
• FOR THE TOPPING:
• 1/2 cups Flour
• 1/4 teaspoons Salt
• 1/2 teaspoons Baking Powder
• 1 whole Egg
• 2 Tablespoons Butter, Melted

1. Preheat oven to 400 degrees (F).
2. Combine water and cornstarch in a medium saucepan (no heat). Stir to dissolve the cornstarch. Add the Huckleberries and 1/2 cup sugar. Over medium-heat, cook the mixture until it thickens and boils. Once thickened, pour the fruit mixture into an ungreaased 2 quart baking dish. Set aside.
3. For the topping:
4. Combine all the rest of the ingredients (including the remaining 1/2 cup of sugar) in a bowl and mix until smooth. Spoon the topping onto the top of the fruit as evenly as possible.
5. Bake for 30-35 minutes until the topping is golden brown.
6. Serve with whip cream or vanilla ice cream.
7. Enjoy!

filling, fresh huckleberries, cornstarch, ubc, sugar, flour, ubc, baking powder, egg, butter

Taken from tastykitchen.com/recipes/desserts/huckleberry-cobbler/ (may not work)