All Around the Parkberry Bush: Fresh Mulberry Cobbler

Back in 2010, I wrote a post singing the praises of mulberries (abundant in the Mid-Atlantic this time of year), after discovering a perfect foraging spot in a nearby park. In the post, I included a recipe for mulberry pie, which is just one of many great ways to use these berries.

Since then, mulberry picking has become an annual tradition for us, and besides pies, I have made sauces and syrups. This year, I thought I would try some quick and easy, and decided on a simple cobbler.

The berries were in various stages of ripeness, so we picked about 3 cups of deep red/purple mulberries, and may go back for another batch in a couple of weeks. We avoided the white unripe ones. Wildman Steve Brill warns that unripe berries, uncooked young leaves, and mature leaves are toxic and mildly hallucinogenic and cause terrible headaches and upset stomachs.

When foraging, it is also important to make sure that anything you eat hasn’t been sprayed with toxic chemicals. The park where we harvested these berries is in a pesticide-free buffer zone since it is within a 2-mile radius around a school.

To make the cobbler, I adapted Southern Forager‘s Totally Awesome Mulberry Cobbler recipe by using dairy substitutes, but you can use regular milk and butter instead of the almond milk and Earth Balance. I also added some vanilla extract and fresh lemon to give it some zest. Mulberries are tasty, but lack acidity, so the lemon adds a nice balance to the sweetness of the berries.

Ingredients:

1/3 cup Earth Balance vegetable spread
1 ½ cup all purpose flour
1/3 cup organic cane sugar

2 tablespoons maple syrup
1 cup almond milk

1 teaspoon vanilla extract
2 tsp baking powder
2 cups of mulberries (you can leave the stems on, as they will soften during cooking)

Juice and grated rind of 1/2 lemon

Directions:

Preheat your oven to 325°F. Put the Earth Balance in an 8″x8″ baking pan and place in the oven until the spread is melted. In a separate bowl combine the dry ingredients. Mix in almond milk, maple syrup and vanilla until smooth. Toss the berries with the lemon juice and grated peel, and spread over bottom of baking pan. Pour the batter into the baking pan over the berries. Bake 40-45 minutes or until golden brown. Enjoy!

Wildman Steve Brill offers a vegan mulberry crumble recipe, which calls for mint. I found this recipe after I had made my cobbler, but will keep it in mind for the next batch of mulberries we harvest.