Mulberry Crumble
Use Amy’s blueberry cobbler recipe with these proportions to serve 4:
FILLING
1 1/2 c mulberries
1/4 c sugar
4 T lemon juice
2 T tapioca
CRUST
2 T butter
1/4 c wheat flour
3 T brown sugar
pinch salt
3 T sliced almonds
Spread filling in bottom of small (8×4″) glass pan. Mix dry ingredients except nuts, cut in butter, stir in almonds, then sprinkle on top of filling.
Bake at 375 for 15 minutes, then remove and fluff topping with a fork. Return to oven until crust is lightly browned and edges of fruit are bubbling (30+ min). Let sit 10 min before eating.