Ingredients:

  • 4 cups (600g) fresh mulberries, washed and stemmed
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) whole milk
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled

Instructions:

  1. Toss the fruit. In a medium bowl, combine the fresh mulberries with the sugar, cornstarch, lemon juice, cinnamon, and salt. Stir in the vanilla extract until every berry is coated.
  2. The resting phase. Let the fruit mixture sit for 10 minutes. Note: You'll see the sugar dissolve and a purple syrup form — don't skip this!
  3. Mix dry ingredients. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Combine wet ingredients. Pour in the milk and melted butter. Stir with a spatula until just combined. Stop as soon as the flour streaks disappear to keep the topping tender.
  5. Prep the pan. Pour the mulberry mixture into a 9x9 inch baking dish or your cast iron skillet. Spread them out evenly.
  6. Layer the batter. Spoon the batter over the top of the fruit. Note: It's okay if some berries peek through; those bits caramelize beautifully.
  7. The bake. Place in the oven at 375°F (190°C).
  8. Final check. Bake for 30-35 minutes until the crust is golden brown and the syrup is bubbling around the edges.