Mulberry Fruit Recipes: Mulberry Crumble
These Mulberry Recipes will give you the best ideas for what to make with mulberries. Everything from sweet to savory to baked goods!
You Need to Try These Recipes for Mulberries!
If you’re from the Midwest, chances are you have mulberry trees in your yard. Or your neighbors have them in their yard and they spill fruit into your yard. Or you step on a thousand mulberries in your neighborhood as you’re taking your dog for a walk.
We can look at them as a nuisance, or as an ingredient. If you’re looking to cook or bake with mulberries, you need the recipes below!
What Are Mulberries?
Mulberries are a fruit that grows on deciduous trees. They come in various colors, including back, red and white. They are often overlooked and considered a nuisance or even a weed, even though they are packed with nutrients!
What Do Mulberries Taste Like?
Mulberries have a sweet and tart flavor, kind of reminiscent of a blend between grapes and blackberries. They have a juicy texture with tiny seeds that offer a pleasant crunch.
What to Make With Mulberries? Try This Gingered Mulberry-Orange Crumble With Pecan Crunch!
One of my favorite ways to celebrate mulberry season is with the Mulberry Crisp recipe in the recipe card at the bottom of this post.
It combines the juicy sweetness of mulberries with the zesty brightness of oranges and the warmth of fresh ginger. The best part is that it’s all topped off with a crunchy pecan crumble.
Why You’ll Love It
- It’s a perfect dessert for summer gatherings or cozy nights in.
- It’s a way to use the mulberries that you have access to without them going to waste.
What You Will Need for This Mulberry Recipe
- mulberries – the star of the dish! Try to remove the stems as much as possible, if you are able to.
- butter – helps bind the streusel topping ingredients together.
- granulated sugar – used to sweeten both the topping and the mulberry mixture.
- brown sugar – adds a deep molasses-like sweetness to the topping.
- flour – used to thicken the mulberry mixture and add structure and a crumbly texture to the topping.
- cinnamon – adds a warm spice to the topping.
- salt – balances the sweetness of the other ingredients.
- pecans – adds crunch and nutty texture to the topping.
- orange juice and zest – adds a citrusy brightness to the mulberry mixture, as mulberries can sometimes be lacking in acidity.
- fresh ginger – adds a warm, spicy note that complements the berries.
How to Make This Mulberry Crisp
- MAKE TOPPING. Mix the butter and sugars in the bowl of a stand mixer until the sugars dissolve into the butter. In a small bowl, stir together the flour, cinnamon and salt. Then, rub the butter mixture into the flour mixture until you get coarse crumbs. Stir in the pecans. Spread the mixture on a plate and place in the freezer for 20 minutes.
- MULBERRY MIXTURE. In a large bowl, toss together the mulberries, sugar, flour, ginger and orange juice and zest. Divide the mixture between 6 ramekins and place the ramekins on a rimmed baking pan. Divide the streusel over the ramekins.
- BAKE. Transfer to the oven and bake until bubbly. Let stand 5 minutes before serving.
Home Chef Tips
- Use blackberries for this recipe when mulberries are not in season!
- If you do not have individual ramekins, this recipe can be baked in a pie plate.
- Experiment with different nuts for the topping, such as walnuts or almonds.
Mulberries Recipes FAQs
Yes, you can eat raw mulberries. They are deliciously sweet and can be enjoyed straight off the tree. Be aware that they may cause stomach discomfort for some people.
Mulberries are very nutritious. They are high in Vitamins C and K, iron, and potassium. They are also rich in antioxidants and fiber.
Mulberries and blackberries look similar, but are from different plant families. Mulberries grow on trees, whereas blackberries grow on bushes. Mulberries are a bit sweeter, whereas blackberries have a more pronounced acidity. However, they can be used interchangeably in many recipes.
Mulberry Recipes to Try
Mulberry-Ginger Sorbet
Mulberry Jam
Mulberry Ice Cream
Mulberry BBQ Sauce
Mulberry Muffins
Mulberry Crisp
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 5 minutes or until sugars appears to be 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.
Notes
- Use blackberries for this recipe when mulberries are not in season!
- If you do not have individual ramekins, this recipe can be baked in a pie plate.
- Experiment with different nuts for the topping, such as walnuts or almonds.
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!