Mulberry Crisp Recipe
This mulberry crisp is warm, juicy, and topped with a buttery golden oat crumble that’s impossible to resist. Made with sweet-tart mulberries and a crisp cinnamon topping, this easy dessert is perfect for summer gatherings, cozy evenings, or whenever you need a simple fruit dessert.
Equipment
- 8x8-inch Baking Dish
- Large mixing bowl
- medium mixing bowl
- Measuring cups and spoons
- Silicone Spatula or Wooden Spoon
- Pastry cutter or fork
Ingredients
- For the Mulberry Filling
- 4 cups fresh mulberries stems removed
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- For the Crisp Topping
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter cold and cubed
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish.
- In a large mixing bowl, combine the mulberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and lemon zest. Toss gently until evenly coated.
- Transfer the mulberry mixture into the prepared baking dish and spread it into an even layer.
- In a separate bowl, mix together the oats, flour, brown sugar, cinnamon, and salt.
- Add the cold cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crisp topping evenly over the mulberry filling.
- Bake for 32–35 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges.
- Remove from the oven and let cool for 10 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream if desired.
Notes
- Fresh or frozen mulberries can be used in this recipe.
- If using frozen berries, there is no need to thaw them first.
- For extra crunch, add chopped pecans or walnuts to the topping.
- Store leftovers covered in the refrigerator for up to 4 days.