Ingredients with Measurements:
- 4 cups fresh red mulberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
Special equipment needed:
- 9-inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the red mulberries and remove any stems.
3. In a mixing bowl, combine the mulberries, granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Mix well.
4. Pour the mixture into a 9-inch baking dish and set aside.
5. In another mixing bowl, combine the flour, rolled oats, brown sugar, and melted butter. Mix until crumbly.
6. Sprinkle the crumble mixture over the mulberry mixture.
7. Bake for 35-40 minutes or until the top is golden brown and the filling is bubbling.
8. Remove from the oven and let it cool for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 100mg
Total Carbohydrate: 47g
Dietary Fiber: 3g
Sugars: 28g
Protein: 3g
Substitutions for ingredients:
- Red mulberries can be substituted with blackberries or raspberries.
- Rolled oats can be substituted with quick oats or almond flour for a gluten-free option.
- Brown sugar can be substituted with coconut sugar or honey.
Variations:
- Add chopped nuts such as almonds or pecans to the crumble mixture for added crunch.
- Top with vanilla ice cream or whipped cream for a decadent dessert.
Tips and tricks:
- Make sure to rinse the red mulberries thoroughly and remove any stems before using.
- If the crumble mixture is too dry, add more melted butter until it reaches a crumbly consistency.
- Serve warm for the best taste.
Storage instructions:
Store any leftover crumble in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the crumble in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the red mulberry crumble in individual ramekins for a cute presentation.
Garnishes:
Garnish with fresh mint leaves or a sprinkle of powdered sugar.
Pairings:
Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
Suggested side dishes:
Serve with a side of fresh fruit or a light salad.
Troubleshooting advice:
- If the crumble is too dry, add more melted butter until it reaches a crumbly consistency.
- If the filling is too runny, add more cornstarch until it thickens.
Food safety advice:
Make sure to rinse the red mulberries thoroughly and remove any stems before using.
Food history:
Mulberries have been cultivated for thousands of years and are native to Asia, Europe, and North America.
Flavor profiles:
The red mulberry crumble has a sweet and tart flavor with a crunchy crumble topping.
Serving suggestions:
Serve the red mulberry crumble warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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