Not enough mulberries? Add raspberries, blackberries, blueberries or strawberries to the mix, and you have a Jumbleberry crisp. Stone fruits – peaches, apricots, plums – work well. We added some chopped-up pieces of dried summer fruits (mango, sapodilla, jackfruit) and boy, did they add a burst of tropical flavor! Note: adjust the amount of sugar accordingly. Some fruits, especially strawberries and plums, may need more sugar. If your fruits are very ripe, you may need less.
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
Instructions
Preheat oven to 375°. Butter 9-inch pie pan. In large bowl, gently toss fruits with sugar and let sit for 30 minutes. Add flour and pour evenly in pie pan. In medium-sized bowl, combine remaining ingredients till well blended.
Crumble over fruits. Bake for about 45 minutes, till bubbling. Serve warm. A dollop of whipped cream or ice cream makes it even better.
Serves 4
