Name: Crispy Mulberry Cobbler Recipe
Total time: 50 min
Yield: Serves 6 to 8
Ingredients: 1 tablespoon flour; 1 tablespoon sugar; 3 cups Persian mulberries, rinsed gently in cold water; 1 cup flour; 1 cup sugar; 1 teaspoon baking powder; 1/3 cup butter or shortening, plus more for greasing; 1 egg, lightly beaten

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By David Karp

July 19, 2000

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 enough mulberries from their young trees, Linda sometimes makes mulberry jam for her line of Ojai Harvest Preserves. Serve this with vanilla ice cream or chilled whipped cream.

Filling

1 tablespoon flour

1 tablespoon sugar

3 cups Persian mulberries, rinsed gently in cold water

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

Assembly

Combine 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.

Grease 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.