MULBERRY CRUMBLE

This recipe for mulberry crumble was an experiment in our new tiny home with just a toaster oven and an overflowing mulberry tree outside ripe for the harvest.

This recipe will make four individual mini crumbles for dessert.

2 cups white flour

1 cup oats

1/2 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

2 cups mulberries

1 and 1/4 cup sugar, divided

butter for greasing baking dishes

optional: ice cream

Add the berries to a bowl and cover with the sugar, shake and stir around till berries are fully coated and set aside.

Mix the flour, oats, baking powder, salt, cinnamon, and remaining sugar in a bowl and set to the side.

Take a stick of butter and “grease” the insides of your mini crocks. Add the mulberries evenly distributed between the four bowls. Cover with the crumble mixture. Bake for about 30 minutes or until the topping appears slightly browned and berries are bubbling.

Once cooled slightly add a scoop of ice cream and enjoy!