Gingered Mulberry-Orange Crumble with Pecan Crunch
Something compelled me to do another mulberry dish. According to my rough estimate, my backyard trees are producing about one million berries (ok, this may be a high estimate). TheMulberry-Ginger Sorbet went a long way to making me feel better about all of the fruit just going to waste back there. But with the mulberry season winding down, I wanted to squeeze in one more use for them this summer.
Since the cold dessert mulberry option was already taken care of, a hot oven-baked treat was in order. And nothing says “I have an abundance of fruit I need to use up” like a crumble/crisp/cobbler (what’s the difference? Food 52 tries to answer this age-old question here).
Even though I used ginger in the sorbet as well, I still had it on hand. Last time I told Jeff to pick up some fresh ginger while grocery shopping, he returned with a piece the size of my forearm. So yeah, I’m still using it. I thought that a citrus fruit like orange would play nicely with these flavors, and give the mulberries the acidity they so badly need. For the topping, I did a riff on a basic streusel topping I learned in culinary school, and added some chopped pecans.
Feel free to substitute blackberries here if you’re not lucky enough to have overgrown yard nuisances giant mulberry trees dotting your landscape.
Gingered Mulberry-Orange Crumble with Pecan Crunch
Ingredients
For the Pecan Streusel Topping:
- 4 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1/4 cup finely chopped pecans
For the Mulberry Mixture:
- 3-1/2 cups mulberries (stems removed), or blackberries
- 7 tablespoons granulated sugar
- 3 tablespoons flour
- 2-1/2 tablespoons fresh orange juice
- 5 teaspoons grated orange zest
- 1 teaspoon grated fresh ginger
Instructions
- Preheat oven to 350 degrees F. Make Pecan Streusel Topping: Mix butter and sugars on medium speed for 5 minutes or until sugars appears to be dissolved in butter. In a small bowl, stir together flour, cinnamon and salt. Rub butter mixture into flour mixture until you get coarse crumbs. Stir in pecans. Spread streusel on plate or small baking pan and place in freezer 20 minutes.
- Meanwhile, make Mulberry Mixture: In a large bowl, gently toss together all ingredients. Divide mixture between 6 (6-ounce) oven-safe ramekins. Place ramekins on rimmed baking sheet. Divide Pecan Streusel Topping over mulberries.
- Bake 15 minutes or until bubbly. Let stand 5 minutes before serving.
This is my last attempt with the mulberries—other than just eating them. It’s the stems- the stems…Is there a secret to getting rid of the stems? This was good— but not good enough to deal with the stems. I did 1/2 mulberries 1/2 blackberries— loved the orange and ginger— gut back on the sugar.
Tanks
Ugh, I know, THE STEMS! I haven’t found any way to get rid of them other than painstakingly pluck each one.
Well, I have to admit – you’re not really missing out on TOO much never having tasted a mulberry. I seriously describe the flavor as “like a blackberry, but not as good!” haha. I only use them because they’re free! And you’re right – yes, orange tastes great in so many desserts. So versatile!
I adore anything with a streusel, but never had mulberries, much less my own tree! Lovely dessert Lori! Isn´t orange an amazing citrus? it goes with everything
Thanks so much, Natalie, that’s so nice of you to say! I appreciate you stopping by!
OMG – GORGEOUS photo (I saw it on the Serious Eats slideshow and was immediately sucked in) – looks delicious!
On a happier note, this recipe is SO good with blackberries. I actually had to supplement the mulberries with blackberries, because the mulberry season was winding down and I couldn’t harvest enough. I really liked the blackberry flavor in there 🙂
Well, I’m glad I made all of these mulberry recipes this summer, because right after I did, my neighbors CUT DOWN two of my trees, without even asking! Instead of just trimming back the branches that hung over the fence (or asking us to, which we gladly would have done), they hired somebody to reach over the fence, into our yard, and hack two trees basically down to stumps. Ridiculous!
I love mulberries and just don’t see them too much around here, I used to be able to forage from tree’s in my neighborhood but sadly people look at them as a nuisance and chop the tree’s down. I bet I could make this with blackberries and it would be delicious. Looks so good!