Ingredients

• Mulberry Filling
  • 2 cups fresh mulberries (washed)
  • 1/4 cup granulated sugar
  • 1 TBSP cornstarch
  • 1 TBSP lemon juice
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/2 tsp almond or vanilla extract
• Cobbler Topping
  • 3/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 stick cold butter (cubed)
  • 1/2 cup boiling water

Directions

• Set oven to 375
• Spray a small bread tin with oil (double the recipe to use a 9 x 9 and triple for a 9 x 13)
• In a bowl, combine all of the mulberry filling ingredients and mix carefully
• Pour the berry mixture into the baking dish
• In a bowl, combine flour, sugars, baking powder and salt
• Boil the water while you cube the butter
• Add the cold butter cubes and mix the dough by hand. You want pea-sized butter throughout
• Add the boiling water to the mixture; it should be very sticky, and stir it together
• With your hands or a spoon, drop the dough over the berries- don’t spread it out
• Bake in the oven for 30 minutes (or longer if you are doubling the recipe)

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