Mulberry crumble

Name: Mulberry crumble
Total time: 50 min
Yield: 4 servings
Ingredients: 500 g mulberries; 1 sour apple, diced; 2 tbsp sugar; juice of 1 lemon; 1 tbsp cornflour; 100 g flour; 70 g cold butter in cubes; 60 g soft brown sugar; 30 g rolled oats

Updated on 9 October 2026

Makes: 4 servings
Time: 50 min
From: White mulberry

Ingredients

500 g mulberries
1 sour apple, diced
2 tbsp sugar
juice of 1 lemon
1 tbsp cornflour
100 g flour
70 g cold butter in cubes
60 g soft brown sugar
30 g rolled oats

Method

Preheat the oven to 180 °C and butter an ovenproof dish of about 22 cm.
Mix the mulberries, apple, sugar, lemon juice and cornflour and spoon everything into the dish.
Rub the flour, butter, brown sugar and oats together with your fingertips into coarse crumbs.
Scatter the crumbs loosely over the fruit, without pressing down.
Bake for 30 to 35 minutes, until the top is golden and the juice is bubbling up the sides.
Leave to cool for 10 minutes and serve with yoghurt or vanilla ice cream.

Storing: Best served warm. Leftovers keep for 2 days in the fridge and can be reheated in the oven.