Juicy Mulberry Cobbler (Print Version)
Sweet-tart mulberries baked under a golden buttery crust, best served warm with melting vanilla ice cream for summer perfection.
# Ingredients:
→ Mulberry Filling
01 -
6 cups fresh mulberries (weighing approximately 1.5-2 pounds)
02 -
3/4 cup granulated sugar (adjust for tartness)
03 -
2 tablespoons cornstarch (or all-purpose flour as a substitute)
04 -
2 tablespoons freshly squeezed lemon juice
05 -
1/2 teaspoon ground cinnamon
06 -
Pinch of salt
07 -
1 teaspoon vanilla extract
→ Cobbler Topping
08 -
1 1/2 cups all-purpose flour
09 -
1/2 cup granulated sugar
10 -
1/2 cup packed brown sugar (either light or dark)
11 -
1 1/2 teaspoons baking powder
12 -
1/2 teaspoon salt
13 -
1/2 cup cold butter, cubed
14 -
1/3 cup boiling water
15 -
1 tablespoon coarse sugar (optional, for garnish)
# Steps to Follow:
01 -
Preheat the oven to 190°C (375°F). Gently clean the mulberries, removing debris but keeping stems intact. Toss mulberries with sugar, cornstarch, lemon juice, cinnamon, salt, and vanilla in a large bowl. Transfer the mixture into a 9x13-inch baking dish, ensuring an even layer.
02 -
In a separate bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt. Add cold butter and cut it into the dry mixture using a pastry cutter or fingers until pea-sized chunks form. Gradually pour in boiling water and mix until a sticky dough forms.
03 -
Dollop the topping over the mulberry mixture, leaving small gaps for juices to bubble through. Sprinkle with coarse sugar if desired. Bake for 45-50 minutes or until the topping is golden and the filling is bubbling. Lay foil over the top if it browns too quickly.
04 -
Allow the cobbler to cool for at least 15 minutes to set before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.
# Additional Notes:
01 -
For best results, use fresh mulberries, as frozen ones may release too much liquid.