Mulberry Recipes (Including Ginger-Orange Crisp)
by If mulberries keep falling into your yard, put them to work. This ginger-orange Mulberry Crisp has a crunchy pecan topping, and there are more mulberry recipes to try with the rest of your summer harvest.
“I’ve made this three times, it’s so delicious, especially warm. I use a casserole dish and double it, just bake until bubbly. Making a big batch tomorrow for Mother’s Day!”
—Vee
Those Mulberries In Your Yard Are Worth Baking With
Use It Up! [Mulberries]
This recipe is part of the Use It Up! series, all about making the most of ingredients you already have and reducing food waste.
Pick 3 1/2 cups of ripe mulberries for this crisp before they end up on the ground. For another berry-baking idea, my Blackberry Muffins are a place where you can swap in mulberries with similar results.
If you’re from the Midwest, chances are you’ve crossed paths with a mulberry tree in June. Maybe it’s in your yard, your neighbor’s branches hang over the fence, or you’re dodging smashed berries on the sidewalk while walking the dog. They can feel like a nuisance, but those ripe berries can be an ingredient, not just a mess.
Mulberries are small fruits that grow on trees, rather than brambles like blackberries. Ripe ones are sweet with a little tartness, somewhere between blackberries and grapes. That softer flavor is exactly why I like this gingered mulberry-orange crisp: orange juice and zest sharpen the berry filling, fresh ginger adds a little bite, and pecans give the buttery topping crunch.
The recipe makes six little crisps, although a pie plate works if you don’t have ramekins. And if you’ve still got berries after dessert, there’s a mulberry recipe collection below for more ways to use them.
Why You Will Love This Mulberry Crisp
- It uses a real backyard harvest. Three and a half cups of mulberries become six individual desserts instead of more fruit on the sidewalk.
- It adds more flavor and texture to the berries. Fresh orange juice, zest and ginger brighten the berries; the pecan streusel gives every spoonful some crunch.
- You can use what you have. No ramekins? A pie plate works. No mulberries? The recipe card also allows blackberries.
How To Pick And Store Fresh Mulberries
- Pick: Use ripe berries from a mulberry tree you can positively identify, and only harvest from unsprayed trees. Ripeness depends on the variety: some mulberries turn nearly black, while others stay pale. Choose fruit that comes away easily. Leave fallen berries on the ground.
- Clean: Sort out leaves, stems and damaged berries. Rinse gently under cool running water just before using, then drain well. The fruit is delicate, so avoid soaking it.
- Refrigerate: If you aren’t baking right away, spread dry, unwashed berries in a shallow container and refrigerate promptly. Plan to use them within a day or two, since ripe mulberries spoil quickly.
- Freeze: For a larger harvest, wash and drain the berries, spread in one layer on a baking sheet until firm, then pack in labeled freezer bags or containers. You can measure 3 1/2 cups per bag for a future crisp.
Mulberry Crisp Recipe Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- mulberries – use ripe berries, with the stems removed. Their flavor can be mild, which is why the orange and ginger matter here.
- unsalted butter – gives the pecan streusel its rich flavor and helps the topping form coarse crumbs.
- granulated sugar – sweetens both the mulberry filling and the topping.
- light brown sugar – adds a little molasses flavor to the streusel.
- all-purpose flour – thickens the berry juices in the filling and forms the crumbly structure of the topping.
- cinnamon – gives the topping a subtle warm spice without competing with the fresh ginger.
- salt – a pinch keeps the topping from tasting one-note sweet.
- pecans – add nutty flavor and crunch to the streusel.
- fresh orange juice and zest – add acidity that helps balance the sweetness of the mulberries.
- fresh ginger – adds a little heat and sharpness to balance the sweet filling.
How To Make Mulberry Crisp
- MAKE THE STREUSEL. Preheat oven to 350 degrees F. Beat the butter with the granulated and brown sugars for 3 to 5 minutes. Mix flour, cinnamon and salt separately, then rub the butter mixture into the dry ingredients to make coarse crumbs. Stir in the pecans and freeze the topping for 20 minutes.
- TOSS THE FRUIT. Gently mix the mulberries with granulated sugar, flour, fresh orange juice, zest and grated ginger.
- ASSEMBLE. Divide the berries among six 6-ounce oven-safe ramekins set on a rimmed baking sheet. Scatter the chilled pecan topping over each one.
- BAKE. Bake for about 15 minutes, until the fruit is bubbling. Let stand 5 minutes before serving.
Home Chef Tips For Mulberry Crisp
- Start with ripe, clean fruit. Remove the stems as best you can before measuring. Be gentle: mulberries bruise easily and can stain hands and towels.
- Freeze the streusel before baking. The 20-minute chill firms the butter so the crumb mixture stays distinct from the juicy filling.
- A pie plate works, too. Bake until the filling bubbles through the topping; a larger dish may need more time than individual ramekins.
- Blackberries are a good backup. The recipe card allows the same amount of blackberries when you can’t find fresh mulberries. Walnuts or almonds can also replace the pecans.
Make Ahead, Storage And Reheating
- Make Ahead: Prepare the pecan streusel in advance and keep it cold. Toss the berries with the filling ingredients and assemble the crisps shortly before baking.
- Refrigerate: Let baked crisps cool briefly, then refrigerate uncovered until fully chilled. Cover and keep for up to 3 days. The topping will soften as it sits.
- Reheat: Warm individual ramekins in a 325-degree F oven until heated through, about 10 to 15 minutes, checking sooner for small dishes.
- Freeze: Fresh berries freeze especially well for later baking; follow the instructions above. You can also freeze cooled baked crisps in freezer-safe containers for up to 2 months, but the topping will soften after thawing. Reheat in the oven.
Mulberry Recipes FAQs
Yes, as long as the berries are fully ripe and you have correctly identified the tree. Pick from unsprayed trees and wash the fruit before eating or using in your favorite mulberry recipes. Leave unripe mulberries on the tree.
Mulberries grow on trees, while blackberries grow on canes or brambles. Ripe mulberries tend to taste sweeter and less tart than blackberries, but the two fruits can be used interchangeably in this crisp.
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Ingredients
For the Pecan Streusel Topping:
- 4 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- ¾ cup all-purpose flour
- ¼ teaspoon cinnamon
- Pinch of salt
- ¼ cup finely chopped pecans
For the Mulberry Mixture:
- 3 ½ cups mulberries stems removed, or blackberries
- 7 tablespoons granulated sugar
- 3 tablespoons flour
- 2 ½ tablespoons fresh orange juice
- 5 teaspoons grated orange zest
- 1 teaspoon grated fresh ginger
Instructions
- Preheat oven to 350 degrees F. Make Pecan Streusel Topping: Mix butter and sugars on medium speed for 3 to 5 minutes or until sugars are dissolved in butter. In a small bowl, stir together flour, cinnamon and salt. Rub butter mixture into flour mixture until you get coarse crumbs. Stir in pecans. Spread streusel on plate or small baking pan and place in freezer 20 minutes.
- Meanwhile, make Mulberry Mixture: In a large bowl, gently toss together all ingredients. Divide mixture between 6 (6-ounce) oven-safe ramekins. Place ramekins on rimmed baking sheet. Divide Pecan Streusel Topping over mulberries.
- Bake 15 minutes or until bubbly. Let stand 5 minutes before serving.
More Mulberry Recipes To Try
This crisp is one idea for the fruit from your tree. For more recipes using mulberries, browse the collection below, with ideas for baking, frozen treats and other ways to use the harvest.
Mulberry Jam
Mulberry Ice Cream
Mulberry BBQ Sauce
I’ve made this three times, it’s so delicious especially warm. I use a casserole dish and double it, just bake until bubbly. I substituted fresh for powdered ginger and regular for blood orange because that is what I have and it is delightful and so pretty with the mulberry color. Making a big batch tomorrow for Mother’s Day!
I’m so glad to hear that, Vee. I hope it was a hit for Mother’s Day!
This dish sounds delicious! My whole childhood, I grew up just picking them from trees and eating them (I must admit, I’ve eaten a many straight off the ground lol). I’m now nearly 45 and love to cook! I came across a bush today and went straight to Google. I’d love to make this dish, along with several others you’ve posted. The thing is, I don’t have any ramekins; could I make this in a small cake pan or casserole dish? If so, would I cook at the same time and temp? Thank you in advance!!!
Hi Monica! OMG YES, my childhood was the same way. I’m 41 now and I still eat them when I come across them in our neighborhood.
I would use a pie plate or small casserole dish! Same temp, and probably *about* the same time. Just bake until bubbly!
This is my last attempt with the mulberries—other than just eating them. It’s the stems- the stems…Is there a secret to getting rid of the stems? This was good— but not good enough to deal with the stems. I did 1/2 mulberries 1/2 blackberries— loved the orange and ginger— gut back on the sugar.
Tanks
Ugh, I know, THE STEMS! I haven’t found any way to get rid of them other than painstakingly pluck each one.
Well, I have to admit – you’re not really missing out on TOO much never having tasted a mulberry. I seriously describe the flavor as “like a blackberry, but not as good!” haha. I only use them because they’re free! And you’re right – yes, orange tastes great in so many desserts. So versatile!
I adore anything with a streusel, but never had mulberries, much less my own tree! Lovely dessert Lori! Isn´t orange an amazing citrus? it goes with everything
Thanks so much, Natalie, that’s so nice of you to say! I appreciate you stopping by!
OMG – GORGEOUS photo (I saw it on the Serious Eats slideshow and was immediately sucked in) – looks delicious!
On a happier note, this recipe is SO good with blackberries. I actually had to supplement the mulberries with blackberries, because the mulberry season was winding down and I couldn’t harvest enough. I really liked the blackberry flavor in there 🙂
Well, I’m glad I made all of these mulberry recipes this summer, because right after I did, my neighbors CUT DOWN two of my trees, without even asking! Instead of just trimming back the branches that hung over the fence (or asking us to, which we gladly would have done), they hired somebody to reach over the fence, into our yard, and hack two trees basically down to stumps. Ridiculous!
I love mulberries and just don’t see them too much around here, I used to be able to forage from tree’s in my neighborhood but sadly people look at them as a nuisance and chop the tree’s down. I bet I could make this with blackberries and it would be delicious. Looks so good!