Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1.25 cups (250g) granulated sugar
  • 0.75 cup (170g) unsalted butter, chilled and cubed
  • 0.5 tsp (3g) salt
  • 3 cups (450g) fresh mulberries, washed and stemmed
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (16g) cornstarch
  • 1 tsp (2g) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the flour, 150g of the granulated sugar, and salt.
  3. Add the chilled butter cubes and use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps.
  4. Press approximately two-thirds of the crumble mixture firmly into the bottom of the prepared pan, flattening it with the bottom of a measuring cup.
  5. In a saucepan over medium heat, combine the mulberries, the remaining 100g of granulated sugar, and lemon juice.
  6. Stir in the cornstarch and vanilla extract. Simmer for 5–8 minutes, stirring occasionally, until the berries break down and the liquid becomes glossy and thick.
  7. Pour the thickened mulberry mixture over the pressed crust, spreading it evenly to the edges.
  8. Sprinkle the remaining crumble mixture evenly over the fruit without pressing it down.
  9. Bake for 30–35 minutes until the topping is golden brown.