Not enough mulberries? Add raspberries and blackberries to the mix, and you have a Jumbleberry crisp.
By | July 17, 2013

Instructions

Preheat oven to 375°. Butter 9-inch pie pan. In large bowl, gently toss berries with sugar and flour and pour evenly in pie pan. In mediumsized bowl, combine remaining ingredients till well blended.

Crumble over fruits. Bake for about 45 minutes, till bubbling.

Serves 4

Ingredients

  • 4 cups ripe mulberries, washed
  • ½ cup sugar
  • 1½ tablespoons flour
  • ½ cup flour
  • ¼ teaspoon salt
  • 3 tablespoons brown sugar
  • 1 tablespoon white sugar
  • 3 tablespoons unsalted butter, softened, plus additional butter to grease the pan
  • ¼ cup walnuts, chopped
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