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Easy Mulberry Crisp
An easy mulberry crisp, with fresh mulberries is a delicious warm dessert. Make it vegan, gluten free or regular, the crisp recipe is the one that you will love to keep having.
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Desserts, Sweets and savories
Cuisine
American, Autumn, Baking, Continental, Fusion, gluten free, International, Kids choice, Spring, Summer, Vegan, Vegetarian, Winter
Servings
4
people
Ingredients
1x
2x
3x
for the berry layer
1
cup
mulberry
1/2
tsp
orange zest
1
tbsp
oat flour
( or use whole wheat flour used for the topping)
1
tbsp
unrefined sugar
( brown sugar or jaggery can be substituted)
for the topping
2
tbsp
butter
( refer the post for swaps)
6
tbsp
whole wheat flour
(refer the post for gluten free and grain free swaps)
1
pinch
cinnamon powder
1
tbsp
unrefined sugar
1
pinch
salt
Instructions
Preheat the oven at 170 degrees.
Clean and remove the stalks of the mulberries.
Wash and drain them well.
Add them to a baking dish and add the sugar, zest, flour and mix them well.
Into a separate bowl, add the flour, sugar salt and cinnamon and mix well.
Add cold cutes of butter and rub it well into the flour till the mix resembles soft crumble.
If it appears too dry add a tsp of milk at a time and mix it up well.
Sprinkle this on top of the berry mix.
Bake for 30 -35 minutes till the berries bubble up and burst and the crust turns golden.
Serve it with a dollop of whipped cream or ice cream.
Keyword
mulberry recipes, Winter warmers
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