I cooked the mulberries today, originally intending to use the recipe for Mulberry and Pear upside down cake that PattyPan from the Tarragon and Thyme blog sent to me. However, Feathers has decided to moult yet again and seems to be off laying so I was an egg short and had to think again. Crumble? I didn't have any butter in the house or even any marj suitable for cooking (damn you low fat spread with your peculiar after taste) I was also housebound due to playdate/Adam's car needing complications so couldn't get out to the shops.
Hmmm, what to do?
In the end I decided to go for crumble with a granola style topping so I could use oil in place of the fat and this is what I came up with:
Mulberry Granola Crumble.
1/2 tsp Vanilla extract
3tbsp sloe gin
sprinkle of brown sugar
120ml flavourless oil
50ml maple syrup
Snip the stems off the mulberries and put into an oven proof dish. Add the sloe gin, vanilla extract and brown sugar and mix gently. Combine the rest of the ingredients and spread on top of the fruit. Bake at gm 3 for about 40 minutes. Serve with thick cream.
I loved this dessert. The flavour of the mulberries seems to be really enhanced by heating. I have to admit the topping tastes quite healthy (although I'm sure it's not!) rather than rich and indulgent but I quite liked that as the fruit is quite a rich flavour in itself so it was a nice balance.
I toyed with the idea of making jam with the rest of the fruit but in the end I decided to just freeze them for use in future crumbles/cakes etc as I kind of feel an unusual fruit like this is best enjoyed as it is.