Something compelled me to do another mulberry dish (I had already made sorbet). According to my rough estimate, my backyard trees are producing about one million berries (ok, this may be a high estimate). With the mulberry season winding down, I wanted to squeeze in one more use for them this summer.
Since the cold dessert mulberry option was already taken care of, a hot oven-baked treat was in order. And nothing says "I have an abundance of fruit I need to use up" like a crumble/crisp/cobbler.
I thought that a citrus fruit like orange would play nicely with these flavors, and give the mulberries the acidity they so badly need. I also added some fresh ginger for a little spice factor. For the topping, I did a riff on a basic streusel topping I learned in culinary school, and added some chopped pecans.
Feel free to substitute blackberries here if you're not lucky enough to have overgrown yard nuisances....errr.... giant mulberry trees dotting your landscape. —foxeslovelemons
Pecan Streusel Topping
light brown sugar
cup all-purpose flour
Pinch of salt
finely chopped pecans
mulberries (stems removed), or blackberries
Preheat oven to 350°. Make Pecan Streusel Topping: Mix butter and sugars on medium speed for 5 minutes or until sugars appears to be dissolved in butter. In a small bowl, stir together flour, cinnamon and salt. Rub butter mixture into flour mixture until you get coarse crumbs. Stir in pecans. Spread streusel on plate or small baking pan and place in freezer 20 minutes.
Meanwhile, make Mulberry Mixture: In a large bowl, gently toss together all ingredients. Divide mixture between 6 (6-ounce) oven-safe ramekins. Place ramekins on rimmed baking sheet. Divide Pecan Streusel Topping over mulberries.
Bake 15 minutes or until bubbly. Let stand 5 minutes before serving.