Mulberry Crisp

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 by Lana Shea

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Mulberry Crisp

Posted on An Iowa Mom Videos

Preheat oven to 400 degrees F


Put into medium sauce pan and before heating stir in:

1 cup grape juice

1/4 cup cornstarch


Bring to a full boil (stir as you cook)

When thick, boil another 2 minutes or more to cook out the starchy flavor

To the sauce pan add :

3 to 4 cups mulberries

3 Tablespoons sugar (taste and add more if not sweet enough)

1 Tablespoon lemon juice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg (optional)


Mix together with berry sauce and pour into 9x9 glass baking dish.  Then...

For Topping mix together in a separate bowl:

1/2 cups rolled oats

1/2 cup packed brown sugar

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon salt


Add to topping mixture and mix with fingers or pastry knife until crumbly:

1/2 cup cold butter


Sprinkle topping over the berry filling and bake for 30 to 35 minutes, or until topping is brown

Let cool at least 15 minutes and serve warm or keep in refrigerator and serve cold.

This tastes great all by itself but you can top off with whipped cream or serve with vanilla ice cream.