We’ve been swatting flies and picking mulberries! Unlike blackberries or raspberries, mulberries grow on a tree rather than a bush, so you have two options, fight the flies and ants for fallen berries, or pick from the low hanging branches. Either way, you have your work cut out for you. The trees we pick from are along a walking path, so we pass on the ground berries and pick from the tree. It’s a two man job, Robbie holds the branches down, and I pick the berries.
The stems don’t affect the flavor in any way. To remove all those little green stems would be a lot of unnecessary work. Just give the berries a quick rinse and they’re good to go. I adapted this recipe from The Pioneer Woman’s blackberry cobbler recipe. Mulberries aren’t as tart as blackberries so I omitted some of the sugar.
1/2 stick butter, melted
1 1/4 cups sugar (preferable raw organic)
1 cup self-rising flour
1 cup milk
2 cups fresh mulberries
Ice cream or whipped cream for topping
Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
In a medium bowl, whisk together 1 cup sugar, flour, milk, and melted butter.
Pour the batter into the greased baking dish. Sprinkle the mulberries evenly over the top of the batter. Sprinkle the remaining 1/4 cup sugar over the mulberries. Bake until golden brown and bubbly, about 1 hour. Top with whipped cream or ice cream.