Mulberry Cobbler

Emma: I took some time off because Kate brought 3 of my grand kids to spend a week with me and their Poppa. We had a great time but now it’s back to the work/fun of summer harvesting and making delicious things with the bounty our property provides.

Today I’m going to share a really simple recipe for Mulberry Cobbler. This recipe will also work with raspberries, blackberries, blueberries, and strawberries. You may want to adjust the sugar in the filling based on your taste and the berries you use.



  • 3/4 cup sugar, divided
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 4 cups mulberries, rinsed
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon (may adjust to taste – optional)
  • 3 tablespoons cold butter
  • 1 egg, beaten
  • 3 tablespoons milk

Preheat oven to 400*

Filling: In a non-reactive saucepan combine 1/2 cup sugar and 1 tablespoon cornstarch. Acooking-and-thickening-for-dd water and stir. Stir in berries. Cook over a medium heat, stirring, until thickened and bubbly. Keep filling hot while preparing topping.


Mix flour, 1/4 cup sugar, baking powder, and cinnamon (if using). Cut in the butter until mixture forms coarse crumbs. Mix beaten egg with milk and add to the dry ingredients. Stir until moistened.


Pour the still hot filling into a baking dish (8×8). Top with mounds of the crumb mixture. This will spread as the Cobbler bakes.



Bake for 20 – 25 minutes.

Mulberry-Cobbler-ready-to-eMy topping didn’t spread as well as it should have but I may have been a tiny bit under on the milk. Also, be sure your butter is nice and cold so the proper “crumbs” form.

Serve warm or cold. This is great with a scoop of vanilla ice cream!

Mulberry Recipes

In my last post I gave you lots of information about mulberries. While the health benefits of food are very important it’s crucial that things are pleasant to the taste or we don’t want to eat them. For me, mulberries are high up on the list of tasty, healthy foods.

Below are my recipes for Mulberry Jam, Green Leaf Mulberry Tea, and Mulberry Pie.

Mulberry Jam:

  • 6 cups mulberries, stems removed and washed
  • 5 cups sugar
  • 1/4 cup lemon juice
  • 1 box pectin

Pick about 6 cups of mulberries. A good mix is about 1/4 red berries to 3/4 very dark berries. The red berries will help set your jam as they have a higher natural pectin content. I let the berries rest in the refrigerator overnight. Pick off the tiny stems and wash the berries. Warning: mulberries stain everything. Be prepared to have purple hands for several days and don’t wear anything you want to keep clean!


Prepare jars, lids, and rings for hot water bath canning. Half pint jars will yield 6 – 7 jars of jam. Please be sure to follow all instructions for hot water canning!

Crush berries thoroughly (I used a potato masher) and begin to heat in a non-reactive pan, stirring constantly.

When the juices begin to release from the berries add the lemon juice and pectin. Bring to a full boil (one that cannot be stirred down). Stir in sugar until well incorporated, stirring constantly. Bring back to a full boil and continue to boil, stirring constantly, for 4 minutes.



When the jam has boiled for a full 4 minutes carefully pour into clean, hot jars. Leave 1/4″ headspace. Add lids and finger tighten rings.


Cover your hot water bath canner and bring to a full boil. Reduce heat to a gentle boil and cook for 10 minutes. Immediately remove jars and keep in a draft free spot until jars have cooled completely. Check the seals on your jars. The center should be down and there should be no “give” in the lids. Remove the rings. Wash and label your jars. Any jars that have not sealed properly should be refrigerated and used within a week.

Clean-labeled-jarsThese jars are ready for storage in a cool, dark spot. If you have a basement, this is often the ideal place to keep the jars. Mine is cool, dry, and I have a nice dark place for them.

Next: Mulberry Cobbler!