When mowing the backyard in late spring/early summer I often get thwacked in the face by certain low hanging tree branches with dark purple fruits. They appear to be the same berries that are hugely scattered in certain spots on the paved running path AJ and I like to use, emitting a vinegar smell and accompanied by sweat bees and flies. This year I finally researched what the berries were; Mulberries! They are dark purple and have a sweet/tart flavor similar to a blackberry with a citrus undertone.
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Mix and set aside
In a separate bowl cream:
- 3 tablespoons room temperature butter (Earth Balance whipped buttery spread)
- 1/3 cup organic cane sugar until fluffy
- When fluffy (about 3 min.) add 3 tablespoons milk (almond)
- Then add about half of dry flour mixture
- 3 more tablespoons milk
- last of dry ingredients
Stir until a sticky batter forms
I spread the fruit mixture in the bottom of my favorite red 9-inch pie dish and then dropped the topping batter by spoonfuls over the fruit, using the spoon to try and spread it evenly.
Sprinkled top with cinnamon sugar, and baked at 350 degrees for about 30 minutes and the fruit was bubbling up through the yummy browned crust. We let it cool on the counter while we took the dogs for a walk around the neighborhood, and then scooped servings into mugs to savor. NEEDS vanilla ice cream!
Notes for Next time:
- I used up the rest of some store bought whole wheat flour I had and it had the tell-tale “wheaty” bitter taste, next time I would grind my own or use wheat pastry flour.
- I would like a bit more topping so perhaps 1 1/2-2 cups flour.
- Most definitely have vanilla ice cream on hand! The filling is a bit runny (you could add a thickener like tapioca or cornstarch) but, it would have been perfect spooned over a scoop of vanilla bean ice cream.