Here is a recipe from our editor for Mulberry Cobbler. Another great way to use your toaster oven!
There are a lot of wild Mulberry trees in my neighborhood, popping up in random spots in backyards usually near the fence line. Why there? These trees were never intentionally planted, not by people at least. The seeds that started these trees were dropped by birds that ate the fruit of a different Mulberry tree.
Being at the back of a yard by a fence protected the young trees from the vicious blades of an evil lawn mower. There they quietly grew, without anyone really noticing. By the time they were full-grown and producing fruit, it was no longer an easy task to just cut them down. So there they are today.
Many of my neighbors complain about the mess the Mulberry trees make every year, dropping over-ripe berries all over the place leaving behind a tell-tale purple stain. In some instances, it pits neighbor against neighbor because of a messy Mulberry tree on one side of a property line that rudely drops berries on the other side. Yes, Mulberry is kind of a bad word around my town. To some people, that is.
Not me though, I pick those berries and enjoy the free fruit. When life gives you lemons, you make lemonade. And when life gives you Mulberries, you make Mulberry Cobbler! These tasty berries are good for you too. They are loaded with anthocyanins (a powerful type of antioxidant,) resveratrol, fiber and lots of vitamins and minerals.
Mulberries are not quite as sweet as the more popular berries; I suspect this plays a part in why they are not more widely accepted. Although I love eating them fresh off the tree just as they are, many people prefer Mulberries in a sweetened dish, such as my Whole Grain Mulberry Cobbler. I usually make about a dozen of these every summer. I always use my toaster oven because it's just too hot to run my regular full-sized oven for that long. Plus toaster oven use less energy.
2 1/2 cups of freshly picked Mulberries (this can also be made with frozen and thawed mulberries)
1/2 cup of brown sugar
1/2 cup of whole grain wheat flour
1/2 cup of whole grain oat flour
2 teaspoons of aluminum-free baking powder
1/2 teaspoon of sea salt
1 cup of whole milk
1/2 cup of butter, melted
Combine the Mulberries and brown sugar in a mixing bowl. Stir well. Set aside for 20 minutes.
Heat your toaster oven to 375 degrees F.
Combine the whole wheat flour, whole grain oat flour, aluminum-free baking soda and sea salt in a large mixing bowl. Whisk to combine and aerate the ingredients. Add the milk and stir. Add the melted butter and stir until well blended.
Spread the batter into an ungreased 8 inch square baking dish. Spoon the Mulberry mixture over the top.
Bake until the dough rises and is golden brown. This should take between 45 minutes to an hour. Let cool slightly before serving. Enjoy!