Thursday, September 24, 2015

Mulberry Crumble Recipe

660 grams of Mulberries
Much more delicious than they look!

Hooray! It's Mulberry season! And the tree we planted in our back yard a few years ago is bowing under the weight of it's delicious fruity covering. I  have been picking the berries daily, eating them for breakfast, leaving a bowl out in the kitchen (so that as a result my children are often sporting berry stained faces and fingers), sharing them with friends, and stashing some in the freezer. Yesterday I had an especially fruitful forage (see what I did there?) and had an excess of Mulberries. Oh, how rich I feel to have not only an excess of Strawberries, but Mulberries too. I've been craving thinking about Crumble since the first Mulberry turned from green to deep purple. Yesterday my friend celebrated her birthday, so what better excuse to make Crumble? One for her and one for me us.

You can make this simple deliciousness with almost any fruit that you are rich in. I'm thinking of making another with Mulberries AND Strawberries. I know, yum...

Mulberry Crumble Recipe 

(makes one thick crumble, or two thinner ones as pictured.)

500 grams of Mulberries (more or less)
2/3 cup of sugar
1 cup plain flour
1/2 cup soft brown sugar
3/4 teaspoon ground cinnamon
100 grams of butter (I use Nuttelex for a dairy free version)

Preheat oven to 180 degrees.

Rinse berries and pinch off the green stems, pop in a large saucepan with the white sugar. Stir over low heat until the sugar has dissolved (which smells awesome), then cover and simmer for ten minutes, or until berries are soft but chunky. 

Spoon in to an oven proof dish.

Combine flour, brown sugar and cinnamon in a bowl, rub in butter with your finger tips. Sprinkle over berries and liquid. 

Bake for 25 minutes, or until topping is golden brown.


Enjoy with custard, yoghurt or ice cream. Or just straight from the oven....

Tip - if you have excess Mulberries that you want to freeze, but you don't want them all to stick together, wash them and pinch off the green stems, lay them on a baking dish with baking paper (or aluminium foil if you have run out) and pop them in the freezer. When they are frozen you can bag them up like berry ice cubes in resealable bags. 
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