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Ingredientes
- 1 Tbsp. flour
- 1 Tbsp. sugar
- 3 c. Persian mulberries
- 1 c. flour
- 1 c. sugar
- 1 tsp baking pwdr
- 1/3 c. butter or possibly shortening
- 1 x egg lightly beaten
Direcciones
- For the Filling: Gently rinse mulberries in cool water. Combine flour and sugar in medium bowl. Toss gently with berries.
- For Assembly: Combine flour, sugar and baking pwdr in mixing bowl. Cut in butter with pastry blender or possibly 2 knives till mix resembles coarse crumbs. Add in egg; mix slightly, stirring just to moisten.
- Grease 8-inch square baking dish. Fill with berry mix. Crumble topping over berries. Bake at 350 degrees till slightly golden, 30 to 35 min.
- Serve with vanilla ice cream or possibly chilled whipped cream.
- This recipe yields 6 to 8 servings.
- Comments: Persian or possibly "black" mulberry varieties, M. nigra, mature from mid-July to September, are always dark purple and abound in sweet-tart, staining juice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 8 servings | |
| Calories 239 | |
| Calories from Fat 74 | 31% |
| Total Fat 8.38g | 10% |
| Saturated Fat 5.06g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 220mg | 9% |
| Potassium 28mg | 1% |
| Total Carbs 39.29g | 10% |
| Dietary Fiber 0.4g | 1% |
| Sugars 26.64g | 18% |
| Protein 2.49g | 4% |
