Mulberry Crisp
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.
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.
Calories: 294kcal, Carbohydrates: 47g, Protein: 4g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 11mg, Potassium: 225mg, Fiber: 3g, Sugar: 29g, Vitamin A: 278IU, Vitamin C: 36mg, Calcium: 48mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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