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.

By | July 17, 2013

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

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