Mulberry crumble

Name: Mulberry crumble
Total time: 55 min
Yield: serves 4–6
Ingredients: 600 g ripe mulberries; 2 tbsp sugar; 1 tbsp cornflour; juice of ½ lemon; 150 g plain flour; 100 g cold butter, diced; 80 g soft brown sugar; 40 g rolled oats; 1 pinch of salt

Updated on 9 October 2026

Makes: serves 4–6
Time: 20 min + 35 min oven
From: Black mulberry

Ingredients

600 g ripe mulberries
2 tbsp sugar
1 tbsp cornflour
juice of ½ lemon
150 g plain flour
100 g cold butter, diced
80 g soft brown sugar
40 g rolled oats
1 pinch of salt

Method

Heat the oven to 180 °C (160 °C fan) and grease an ovenproof dish.
Snip the green stalks off the mulberries. Rinse them very briefly and drain well. Take care: the juice stains clothes and tea towels.
Toss the mulberries with the sugar, cornflour and lemon juice and tip them into the dish.
Rub the flour, butter, brown sugar, oats and salt together with your fingertips into coarse crumbs.
Scatter the crumbs over the fruit without pressing down.
Bake for 30–35 minutes, until the top is golden and the juice bubbles at the edges.
Leave to rest for 10 minutes. Lovely warm with vanilla ice cream or thick yoghurt.

Storing: Best on the day. Leftovers keep for 2 days covered in the fridge; warm them briefly in the oven.