Mulberry Crisp Recipes

SUMMER BERRY CRISP

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
• 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
• 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
• 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

RHUBERRY CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Combine mulberries, rhubarb, sugar, cornstarch, cinnamon, and salt in the prepared pan.
• Combine flour, oats, and brown sugar in a bowl. Cut butter in using a pastry blender or 2 knives. Sprinkle on top of rhubarb mixture.
• Bake in the preheated oven until golden and fruit is bubbly, about 40 minutes.

MULBERRY CRISP

Steps:

• Preheat oven to 375 deg F. In a med. bowl, combine flour, sugar and baking pwdr. Make a well in the center of the dry ingredients and blend in egg, mixing till the topping is crumbly. Set aside. To prepare the filling, mix flour and sugar in a sm. bowl. Place mulberries in a lg. bowl and sprinkle with the flour and sugar mix. Toss gently to proportionately coat the mulberries. Transfer berry mix to well-buttered oval pot pie dishes or possibly one 9x9x2" baking dish, and sprinkle topping over berries. Drizzle butter proportionately over the crymbly topping. Place baking dish on a baking sheet to prevent spillovers into the oven. Bake for 45 minutes.

MULBERRY CRISP

Steps:

• Preheat oven to 375.
• Filling:
• Gently mix fruit in a large bowl with flour and sugar.
• Place into a greased (Pam) 8x8 baking dish.
• Topping:
• Mix dry ingredients for the topping, then add the melted margarine.
• Blend it so it is crumbly, add a little more flour if it is too sticky.
• Sprinkle it over top the fruit.
• Add half a cup of water evenly over the top.
• Bake for 30-35 minutes until the top is crispy.
• Cool, serve.

CRISPY MULBERRY COBBLER RECIPE - (4.3/5)

Steps:

• For the Filling: Gently rinse mulberries in cold water. Combine flour and sugar in medium bowl. Toss gently with berries. For Assembly: Combine flour, sugar and baking powder in mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg; mix slightly, stirring just to moisten. Grease 8-inch square baking dish. Fill with berry mixture. Crumble topping over berries. Bake at 350 degrees until slightly golden brown, 30 to 35 minutes. Serve with vanilla ice cream or chilled whipped cream. This recipe yields 6 to 8 servings. Each of 8 servings: 118 calories; 143 mg sodium; 47 mg cholesterol; 8 grams fat; 10 grams carbohydrates; 2 grams protein; 0.51 gram fiber.

BERRY OATMEAL CRISP

Steps:

• Heat oven to 375 degrees. Butter 8-inch round cake pan or pie plate.
• Mix 2 T. flour, the granulated sugar, lemon juice, and 1/4 t. nutmeg in mixing bowl. Add berries and toss gently to combine. Transfer to buttered pan.
• Place remaining 1/2 cup flour, the oatmeal, brown sugar, and remaining 1/4 t. nutmeg in food processor; process to blend. With machine running, add butter a few pieces at a time. Spoon mixture over berries.
• Bake until top is golden, about 30 minutes. Let cool slightly. Serve warm with whipped cream.