Tested and approved: ‘Best ever’ Mulberry Crisp recipe

The mulberry tree in the back yard is heavy with ripe berries, so I made fresh mulberry crisp for dessert tonight.

I used the same basic recipe I made up 2 years ago, the last time the tree made fruit, but I changed a few things, so I’m reprinting it here. (Remember, if you’re not fortunate enough to have access to fresh mulberries, blackberries will do.)

My stepson inhaled a bowl and declared, “This is the best crisp I’ve ever had!” (Now you know why I adore him.)

Enjoy!

Mulberry Crisp topped with plain yogurt and a swirl of honey.

Mulberry Crisp topped with plain yogurt and a swirl of honey.

Mulberry Crisp
or As Good As Cocaine to Marion Barry If He Were Named Mull Cobbler (click here for the story about the name)

Mulberry Filling Ingredients:

  • 4 cups fresh mulberries
  • 1/4 cup brown sugar
  • 2 tablespoons quick-cooking tapioca
  • juice and lemon zest of 1 lemon
  • 1 tablespoon canola oil

Oat-Apricot Crisp Crust Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 cup quick rolled oats
  • 1/4 cup finely chopped dried apricots
  • 1/4 cup finely chopped walnuts
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  •  2 tablespoons canola oil
  • 2 tablespoons melted butter

Directions:

  1. Preheat oven to 375 degrees. Spray an 8-inch square or high-sided round baking dish with cooking spray.
  2. Wash berries thoroughly. Combine all filling ingredients gently, so as not to break up the berries. Pour into baking dish.
  3. In another bowl, combine crust ingredients until crumbly. Dump over filling ingredients in baking dish and smooth with fingers to spread evenly to edges.
  4. Bake 35-40 minutes until filling is bubbly and crust is browned. Cool 15 minutes or so, then serve with vanilla ice cream or whipped cream (I didn’t have any so I used a dollp of plain yogurt swirled with Wisconsin-made honey — yum!). Makes four to six servings. 
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One response to “Tested and approved: ‘Best ever’ Mulberry Crisp recipe

  1. Pingback: How to dry (or perhaps, how not to) parsley, mulberries and grapes | Minnesota Transplant

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