This mulberry crumble recipe focuses more on the crumble itself, versatile enough to enhance any crumble dish or even serve as a unique cereal or topping.
I’ve made the decision to share this recipe for free, incorporating the Poudre Douce spice mix from Spice Alchemy into both the filling and the crumble. It simplifies the process, avoiding the hassle of adjusting spice ratios separately. Experience has taught me that tailoring flavours in cooking often boils down to personal taste. What I consider delicious might not align with your preferences. The spice mix keeps this recipe the same for all.
With that in mind, I present to you this mulberry crumble recipe!
Ingredients
For this recipe you’ll need an oven, stove, pot, mixing bowl, baking paper, baking tray, spoon measuring cups and spoons, ramekins or a medium baking dish, knife and the following:
Crumble
- 1/4 Cup Flour
- 1/2 Rolled Oats
- 1/4 Sugar*
- 1 Tablespoon Poudre Douce mix
- 5 Tablespoons Salted Butter, cubed
Mulberry Filling
- 3 Cups Mulberries
- 1 Cup Rhubarb*
- Zest of 1 Lemon
- 2 Tablespoons Lemon Juice
- 1/2 Cup Sugar
- 1/2 Cup Honey
- 1 Teaspoon Poudre Douce mix
- 2 Tablespoons Corn starch*
Method
- Preheat oven to 180C
- In a pot on medium heat, combined the filling ingredients together and cook for about 20 minutes or until the juices star to thicken
- Stir occasionally so the filling doesn’t stick to the bottom or burn
- While the filling is thickening up, in a mixing bowl, combined the crumble ingredients together except for the butter
- Add the butter to the mix and squish the butter and dry ingredients together between your fingers until the mixture looks crumbly
- Spread mixture on to baking paper on a tray and pop in the oven for 10 minutes or until golden brown
- Remove from oven
- With your baking dish or ramekins, fill 3/4 full with the filling mixture and then sprinkle the crumble on top
- Pop the completed dish or ramekin back in the oven for 5 minutes*
- Serve with cream or icecream once done
Notes*
- Use brown sugar instead of normal sugar if want you a more “Caramelly” taste
- If you’re not a fan of rhubarb, make it 4 cups of mulberries
- You can use arrowroot powder instead of corn starch but it does make the mixture look a little creamy
- You can technically skip all the separate cooking parts and mix the filling ingredients together and pop straight into the baking dish or ramekins, do the crumble and pop it on top and then bake the whole thing for 45 minutes or until the crumble becomes golden brown.
However, I’ve never had a nice crispy crumble with this method.
Use it For Everything
This simple recipe is my favourite topping for any crumble, especially when paired with Greek yogurt and raspberries during the summer.
I encourage you to at least try making the crumble part, even if you skip the full recipe. Experiment with it as a topping on yogurts, cereals, or just enjoy it as a cheeky sweet snack!
Speak in Spells again soon
