It's that time of year again in our house where the fingers are almost constantly stained purple, there are big purple grins on everyone's faces and if the kids disappear in the house yard there is one place to find them - at the Mulberry Tree. The Muddy Kids each have their own bucket and collect as many as they can, along with as many as they can squeeze in their mouth.
They got a good first haul on the weekend and after chopping off all the stems I made them into a Mulberry Crumble. It is quick, easy and yummy, all winning things in our house. Sadly we were out of ice cream so served it with a dollop of cream, it was still tasty but not quite the same.
To make the crumble it's easy:
I spread the Mulberries in the cake tin, you can sprinkle with Castor Sugar if you like.
For the Crumble Topping I used 1/2 Cup Plain Flour, 1/2 Cup Self-Raising Flour, 1 Cup Brown Sugar and between 150-200g Butter. I whizzed it altogether and then spread it on top.
Normally I would crumble it altogether with my fingers, but I was in a hurry so the food processor on my stick blender was quicker.
Pop it in the oven for about 25-30 mins and serve hot with vanilla ice cream (or cream)