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.)
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
- Preheat oven to 375 degrees. Spray an 8-inch square or high-sided round baking dish with cooking spray.
- Wash berries thoroughly. Combine all filling ingredients gently, so as not to break up the berries. Pour into baking dish.
- In another bowl, combine crust ingredients until crumbly. Dump over filling ingredients in baking dish and smooth with fingers to spread evenly to edges.
- 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.