Description
Alright, so you’ve got mulberries coming out your ears, right? Welcome to the club! This cobbler is my absolute FAVORITE way to use up those sweet-tart purple gems. It’s basically summer in a dish – warm, juicy mulberries bubbling under a buttery, cakey topping that gets all crispy on the edges but stays tender in the middle. This isn’t some fancy-pants dessert that takes all day – it’s the kind of thing your grandma would whip up on a Sunday afternoon when the berries are practically falling off the trees. And let me tell you, nothing beats this warm from the oven with a scoop of vanilla ice cream melting all over it. Heaven.
Ingredients
Scale
For the Mulberry Filling:
- 6 cups fresh mulberries (that’s about 1½–2 pounds if you’re weighing)
- ¾ cup granulated sugar (use a bit more if your berries are super tart)
- 2 tablespoons cornstarch (flour works too in a pinch)
- 2 tablespoons lemon juice (freshly squeezed makes a difference, trust me)
- ½ teaspoon cinnamon (the secret ingredient that makes people go “hmm, what IS that?”)
- Pinch of salt (because every sweet thing needs a tiny bit of salt)
- 1 teaspoon vanilla extract (the real stuff, not that fake nonsense)
For the Cobbler Topping:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed (dark or light, whatever you’ve got)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 stick (½ cup) cold butter, cubed
- ⅓ cup boiling water
- 1 tablespoon coarse sugar for sprinkling (totally optional but makes it look fancy)
The Extras:
- Vanilla ice cream (non-negotiable in my book)
- Or fresh whipped cream if you’re feeling fancy
- Maybe a few extra mulberries for garnish if you’re trying to impress someone