Ingredients:

  • 4 cups (600g) fresh mulberries, washed and stemmed
  • ½ cup (100g) granulated sugar
  • ¼ cup (32g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • ½ tsp (2g) ground cinnamon
  • ¼ tsp (1.5g) salt
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (8g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (240ml) whole milk
  • ½ cup (115g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
  2. In a large bowl, toss the fresh mulberries with 1/2 cup sugar, cornstarch, lemon juice, cinnamon, and 1/4 tsp salt until evenly coated and glossy.
  3. Pour the berry filling into the prepared baking dish, spreading it evenly to the edges.
  4. In a separate bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and 1/2 tsp salt.
  5. Stir in the whole milk and melted butter until just combined, leaving a few small lumps for a tender texture.
  6. Spoon the batter over the berries in dollops, leaving rugged peaks to ensure a crispy crust.
  7. Bake for 40–45 minutes until the topping is deep golden brown and berry juices are bubbling around the edges.
  8. Let the cobbler rest for 15 minutes before serving to allow the filling to set.