Homemade Juicy Mulberry Cobbler with Buttery Crumble Topping
Bursting with fresh mulberries under a golden buttery crust. Serve warm with vanilla ice cream for a perfect summer dessert that's simple yet impressive.
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Ingredients
- 6 cups fresh mulberries (weighing approximately 1.5-2 pounds)
- 3/4 cup granulated sugar (adjust for tartness)
- 2 tablespoons cornstarch (or all-purpose flour as a substitute)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar (either light or dark)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/3 cup boiling water
- 1 tablespoon coarse sugar (optional, for garnish)
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