Put your spring mulberry harvest to good use with this easy mulberry crumble. Juicy fresh mulberries and a golden oat topping make it a simple and comforting way to enjoy an abundance of homegrown fruit.
Got a tree bursting with fruit? Before you start baking, check out our Mulberry Season guide for tips on when to pick mulberries, how to store your harvest and simple ways to make the most of fresh fruit throughout the season.
Mulberry crumble ingredients
- 3 cups fresh mulberries, stems removed
- 2 tbsp caster sugar
- 1 tbsp lemon juice
- 1 tsp cornflour
- ¾ cup plain flour
- ½ cup rolled oats
- ½ cup brown sugar
- 100 g cold butter, cubed
- ½ tsp ground cinnamon
Method
- Preheat oven to 180°C conventional (160°C fan-forced).
- Place the mulberries in a baking dish and gently toss with the caster sugar, lemon juice and cornflour.
- Combine the flour, oats, brown sugar and cinnamon in a bowl. Rub in the butter with your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the crumble mixture evenly over the mulberries.
- Bake the mulberry crumble for 30–35 minutes, or until the topping is golden and the mulberries are bubbling around the edges.
- Serve warm with vanilla ice cream, custard or a spoonful of yoghurt.
Tip: Mulberries can stain, so an apron is a very good idea when picking and preparing your harvest!
