Almond mulberry salted butter 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 season is really short in dubai ..cuz technically we kinda don’t have a spring here..I remember when I was a kid devouring mulberries from trees.Covered with mulberry stains with a smile on my face..not for too long untilmy mom yell at me.Mulberry season is a festive season..but sometimes we ended up with a lot of mulberries.Baskets full of mulberries..we make jams & sauces..salads.but this is a simple recipe I usually make when I have my nieces & nephews at home.Almond mulberry crumblemulberry 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!!

Ingredients:

Mulberry filling:

550 g mulberry1 tablespoon of flour2 tablespoon sugar1 lemon juice + zest1 teaspoon ground ginger1/4 teaspoon salt

Crumble:

100g flour  (3/4 cup + 1 tablespoon flour)50g almond flour (1/2 cup)125g salted butter ( cubed & chilled)3 tablespoons of  sugar3 tablespoons brown sugar1/4 teaspoon sea salt1/2 cup (45g) flaked almond

Method:

Preheat the oven to 200c/gas 6Butter 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 not a dough  and the butter is the size of peas. Toss in flaked almonds gently  Now put it in freezer for 10 minutes.Pour the mulberry mixture into the buttered casserole dish, spread the crumble mixture over the mulberry mixture and cover evenly, sprinkle with nuts or oats if you desire.Bake for minutes or until golden and bubbly, let it cool for 15 minutes then serve with ice cream. note : divide the filling and the crumble to four small casseroles if desired. Reduce the heat to 180c and bake for 15 - 18 minutes.I will place the casserole in a freezer for a day before baking and you can keep it for 3 months. then bake until golden and bubbly.The crumble should be baked cold otherwise the butter will start to melt.enjoy!!