Ingredients
- 1 Tbsp. flour
- 1 Tbsp. sugar
- 3 c. Persian mulberries
- 1 c. flour
- 1 c. sugar
- 1 tsp baking pwdr
- 1/3 c. butter or possibly shortening
- 1 x egg lightly beaten
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Crispy Mulberry Cobbler
Servings: 8
Directions
- For the Filling: Gently rinse mulberries in cool water. Combine flour and sugar in medium bowl. Toss gently with berries.
- For Assembly: Combine flour, sugar and baking pwdr in mixing bowl. Cut in butter with pastry blender or possibly 2 knives till mix resembles coarse crumbs. Add in egg; mix slightly, stirring just to moisten.
- Grease 8-inch square baking dish. Fill with berry mix. Crumble topping over berries. Bake at 350 degrees till slightly golden, 30 to 35 min.
- Serve with vanilla ice cream or possibly chilled whipped cream.
- This recipe yields 6 to 8 servings.
- Comments: Persian or possibly "black" mulberry varieties, M. nigra, mature from mid-July to September, are always dark purple and abound in sweet-tart, staining juice.
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