Description

A sweet and comforting dish starring fresh mulberries—perfect for breakfast, dessert, or anytime you need a spoonful of joy. This mulberry recipe transforms a simple berry into a rustic, deeply flavored compote with optional crumble topping. Whether served warm or chilled, on toast or ice cream, this is a dish that brings both comfort and elegance to the table. It’s easy, adaptable, and a beautiful way to highlight one of summer’s most underrated fruits.

Ingredients

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Ingredients

2 cups fresh mulberries (washed and stemmed)
½ cup white sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 tablespoon cold water

Optional Crumble Topping:

½ cup all-purpose flour
¼ cup sugar
4 tablespoons cold butter (cubed)

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Instructions

In a saucepan, combine mulberries, sugar, and lemon juice. Let sit for 5 minutes.
Place the pan over medium heat, stirring occasionally until berries begin to release their juices.
Mix cornstarch with cold water to make a slurry, then stir into the berry mixture.
Cook over low heat until the compote thickens, about 3–5 minutes.
Stir in vanilla extract and remove from heat.
(Optional) For crumble topping, mix flour, sugar, and butter until crumbly.
Pour the compote into a baking dish, sprinkle crumble on top, and bake at 350°F (180°C) for 20–25 minutes.
Let cool slightly before serving.

Notes

Use very ripe mulberries for maximum sweetness.

Add a pinch of cinnamon or lemon zest to enhance the flavor.

Great served warm or chilled.

This recipe doubles easily for larger batches.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert / Breakfast
Method: Stovetop + Optional Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 215