After more than 20 years of putting up with messy wild Mulberry trees, I finally decided to do something about it. I made Mulberry Cobbler! The best part about making this was the quality time with my granddaughter collecting the Mulberries! This recipe is so different to make. The cake batter is poured onto the bottom of the pan then everything else goes on top including the boiling water! As it cooks, the cake batter rises up to cover most of the Mulberries but still leaves the delicious Mulberry filling in tact!
Source: Adapted from Genius Kitchen
I started by waiting for the Mulberries to ripen.
You can pick the Mulberries or lay a sheet of plastic under
the tree. Then, my granddaughters favorite part,
shake the branches so the berries drop onto the plastic sheet.
Pick through the mulberries only saving the ripe and unblemished ones.
The little green stems don’t come off easily so leave them on. They will cook
up in the oven so you can just eat them with the cobbler. Keep in mind this
is a very messy job and you may want to wear gloves. Now onto the recipe.
In a mixing bowl add 1 cup sugar
and 4 Tbsp. of butter.
Mix on medium low speed until the
butter is mixed into the sugar.
Slowly add the milk mixing until combined.
Whisk together the flour,
baking powder and salt.
Add the flour mixture a heaping tablespoon
at a time to the milk mixture beating on
slow speed until thick and smooth.
Spray a 9” x 13” baking pan with cooking oil.
Pour the batter into the pan evenly.
Place the mulberries single file over the batter.
Combine the remaining
sugar with the cinnamon.
Sprinkle sugar mixture evenly
over the mulberries.
Pour boiling water evenly over the top.
Dot with the remaining butter.
Bake in a preheated 425 degree oven
for 30 minutes or until golden brown.
Serve warm or cold.
Store leftovers in the refrigerator.
- 1 cup granulated sugar
- 4 Tbsp butter
- 1 cup milk
- 2 cups all purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 4 cups mulberries (small green stems can stay on)
- 1 & 1/2 cups granulated sugar
- 1 tsp cinnamon
- 4 Tbsp butter
- 2 & 1/2 cups boiling water
- Preheat oven to 425 degrees.
- In a mixing bowl on medium low speed blend 4 Tbsp. of butter with 1 cup sugar.
- Slowly add the milk mixing until combined.
- In a small bowl whisk together the flour, baking powder and salt.
- Add the flour mixture to the milk mixture, a heaping tablespoon at a time, beating on low speed until thick and smooth.
- Spray a 9″ x 13″ baking pan with cooking oil.
- Pour the batter evenly into the pan.
- Place the mulberries single file over the batter.
- In a small bowl, whisk the cinnamon into the remaining sugar. Sprinkle evenly over the mulberries.
- Pour boiling water slowly over the top.
- Cut the remaining butter into small pieces and place them evenly on top of the water.
- Bake for 30 minutes or until golden brown.
- Serve hot or cold. Store leftovers in the refrigerator.