+
0 (0)

Category: Desserts

Crispy Mulberry Cobbler

Crispy Mulberry Cobbler
Luis Sinco / Los Angeles Times

Linda Roland, who grows Persian mulberries in Ojai with her husband, David, has fond childhood memories of eating this dish. It was cooked by her mother, Marian, from a recipe originated by her grandmother, Mary Feiner. When the Rolands have ... Read more

Total time: 50 minutes | Serves 6 to 8

Filling

  • 1 tablespoon flour
  • 1 tablespoon sugar
  • 3 cups Persian mulberries, rinsed gently in cold water

Step 1Combine flour and sugar in medium bowl. Toss gently with berries.

Assembly

  • 1 cup flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/3 cup butter or shortening, plus more for greasing
  • 1 egg, lightly beaten

Step 1Combine flour, sugar and baking powder in mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg; mix slightly, stirring just to moisten.

Step 2Grease 8-inch square baking dish. Fill with berry mixture. Crumble topping over berries. Bake at 350 degrees until slightly golden brown, 30 to 35 minutes.

Each of 8 servings:
118 calories; 143 mg sodium; 47 mg cholesterol; 8 grams fat; 10 grams carbohydrates; 2 grams protein; 0.51 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Pastel mints
Fresh mincemeat pie
German chocolate cake as crepes
Banana cream pie