For far too long, I have looked at mulberry trees the same way considering them nothing more than a factory of berry stains and bird poop. While we certainly have dealt with a serious barrage of bird poop anytime we would park near a fruiting mulberry, my eyes have been opened to the possibilities of this tasty fruit. Mulberry crumble was the easy answer to using up more foraged fruit from our yard.
This year has given us a bumper crop and our lone mulberry tree has produced far more than we could keep up with. Luckily, every time I am outside picking the fruit, Ellie is right behind me gobbling up her share. The local deer have even gotten the word on the mulberries and keep showing up and end up feasting in our gardens as well. Kristyn was surprised to see this face staring back at her through the kitchen window…
With the mulberries dropping everywhere, I knew I had to try something out this spring. A few weeks ago, we made a rhubarb crumbled from the garden that turned out great, so we decided to try out a mulberry crumble. While it takes a little while to prepare the mulberries, throwing this mulberry crumble together is quick and easy.
Mulberry Crumble Recipe
Crust and Crumble Topping:
1 stick (1/2 cup) unsalted butter
1 cup all-purpose flour
3/4 cup rolled oats (don’t use instant oats)
½ cup white granulated sugar
1/4 cup brown sugar
Dash of salt
4 cups mulberries
1/2 cup white granulated sugar
4 tablespoons lemon juice
4 teaspoons cornstarch
3 tablespoons vanilla
Dash of cardamom (optional)
- Prepare the mulberries by washing and removing the stem. It’s a tedious task, but definitely worth it not to bite into a stem in the crumble.
- Preheat oven to 350°. Grease an 8-inch square pan with butter. For easy cleanup, line the pan with aluminum foil before greasing.
- Prepare the crumble. Melt the butter in a large microwave-safe bowl. After it’s melted, add the flours, oats, white sugar, brown sugar, and dash of salt. Stir the mixture well until everything is well-mixed. The final result should be somewhat dry with some larger pieces.
- Measure out 1 cup of the crumble mixture and set aside to use for the topping. Spread the rest of the crumble mixture evenly across the bottom of the pan. Lightly pack the crumble down to create an even crust.
- Create the mulberry filling. Use a large mixing bowl, add the mulberries, sugar, lemon juice, vanilla and cornstarch. Toss the mixture well to combine. Spread the mulberry mixture in the pan over the crust in an even layer.
- Cover the mulberry mixture with the 1 cup of crumble mixture. As you spread the crumble squeeze some of the crumble into bigger pieces.
- Bake the mulberry crumble for 45-50 minutes. It is ready when the center has set and is a light golden color. Using frozen berries can add extra cooking time. Pay close attention to the edges and middle and adjust your time as needed.
- Remove the crumble and place on a wire rack. Let the crumble cool for a minimum of 30 minutes before cutting the mulberry crumble.
Store the crumble in the fridge for up to 10 days. I can’t imagine there will be any left (at least not in our fridge).