Beautiful, bountiful mulberry trees are a Sydney institution and a favourite amongst kids and adults alike. The only problem is that when the berries are in season they can be picked in bucket loads. Here, one Crop Swap Sydney member shares her recipe for Mulberry Cobbler with us, using her homegrown berries. She says that it is perfect for school lunches and can also be eaten cold or frozen. Enjoy.
1 cup of baking or self raising flour
1 cup of organic sugar
3/4 cup milk
2 tsp vanilla
1 stick of butter
2 cups mulberries
- Melt butter in base of baking dish.
- Mix flour, sugar, milk and vanilla together then spread on top of melted butter
- mix 2 cups of mulberries into 1/3 cup of sugar then place over heat to melt the sugar
- Pour onto flour mixture in baking dish
- Bake in oven for 35-40 minutes at 190 degrees or until done when skewer comes out clean
- Serve with ice cream
Note: Substitutes can easily be made to comply with various dietary requirements. Leah uses soy milk and Nuttelex.
Other members of the Crop Swap Sydney community had these suggestions for what to do with a bumper mulberry crop:
Sharab el toot (cordial Lebanese style)
Dipped in chocolate
Mulberry paste (like quince paste but mulberries are boiled instead of quinces)