Mulberry crumble


I  love mulberry season, it reminds me when I was a little kid I used to go to the backyard and collect mulberries, with stains on my clothes, mulberry trees almost in every house in UAE. We used to share with our neighbors to celebrate the season.

mulberry crumble is something to celebrate with. Crispy and buttery and fresh and here’s my favorite recipe, I added lemon to add freshness to it and I love ginger in desserts, flour for thickness.

and of for crispy crumble I would suggest to use your hands or pastry cutter, and if the butter started to melt place the crumble in the fridge for 10 minutes, or you can bake the next day. Enjoy!!


Mulberry filling:

650g mulberry

30g flour

2 tablespoon sugar

1 lemon juice + zest

2 teaspoon ground ginger

1/4 teaspoon salt


100g flour

50g almond flour

125g butter ( cubed & chilled)

35g sugar

35g brown sugar

1/4 salt

Oats or nuts to sprinkle on top


Preheat the oven to 200c/gas 6

Butter square casserole dish. in large bowl toss mulberry with flour, sugar, lemon juice, zest, ginger, salt. Set a side.

Place the flour, almond flour, sugar, brown sugar, salt  in a mixing bowl. Add the butter and use your hands or pastry blender to mix everything together until the mixture resembles breadcrumbs and the butter is the size of peas.

Pour the mulberry mixture into the buttered casserole dish, spread the crumblemixture over the mulberry mixture and cover evenly, sprinkle with nuts or oats if you desire.

Bake for 30 minutes or until golden and bubbly, let it cool for 15 minutes then serve with ice cream.