Cake
- 1/4 cup butter
- 1/2 cup white sugar
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup milk
Filling
- 2 1/2 cups huckleberries
- 3/4 cup white sugar
- 1/2 cup boiling water
- 1 tbsp. butter
Crisp
- 1/3 cup whole wheat flour
- 1/3 cup rolled oats
- 1/3 cup brown sugar
- 1 tsp. cinnamon
- 1 tbsp. melted butter
- Preheat oven to 375 degrees F. Grease the bottom of a 9-inch square pan.
- In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
- In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tbsp. of butter.
- In a medium bowl, combine flour, oats, brown sugar, and cinnamon. Add melted butter. Pour over the filing.
- Bake in the preheated oven for 45-50 minutes.