Mulberry Apple Crumble Recipe - Rancho La Puerta

Mulberry Apple Crumble Recipe

This sweet berry crumble recipe comes from Executive Chef Reyna Venegas and her team in the Dining Hall at The Ranch. The 10 mulberry trees at the farm are having a prolific year, and the rains have quenched them to grow exceptionally plump, sweet berries. You could substitute blackberries for mulberries. Enjoy this delicious summery treat.

 

Makes 4-5 portions

 

Ingredients for the Filling:

1 cup mulberries (Add substitute for this berry)

1small green apple, cut into small cubes

1 tablespoon brown or coconut sugar

1/2 tablespoon corn starch

1 teaspoon orange zest

Ingredients for the Crumble:

2 tablespoons gluten-free flour

2 tablespoons gluten-free rolled oats

2 tablespoons brown or coconut sugar

1 pinch of salt

2 tablespoons cold, unsalted butter or coconut oil

¼ cup chopped almonds

½ teaspoon cinnamon

¼ teaspoon cardamom

 

Directions for the Crumble:

  1. In a bowl, mix the flour, oats, sugar, salt, butter or oil, almonds, cinnamon, and cardamom until crumbly. Be careful not to overwork or heat the dough.
  2. Crumble on a baking sheet and place in the freezer for at least 15 minutes before using. Or, you can freeze the crumble in an airtight container for about a month,.

 

Directions for the Filling:

  1. Preheat the oven to 375°F.
  2. In a bowl combine the mulberries, apple, sugar, corn starch, and orange zest.
  3. Place the mixture into 5 ceramic ramekins and cover with the crumble. Let sit in the refrigerator for 30 minutes or until ready to bake.
  4. Bake the crumble for 15-20 minutes or until golden and crispy.
  5. Serve hot or warm with a scoop of vanilla ice cream or chilled vanilla yogurt.
  6. ¡Buen Provecho!

 

See more summer dessert recipes and discover excellent guest chefs who’ll be teaching at La Cocina Que Canta.