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In southwestern Michigan, we are lucky enough to have black raspberry bushes and mulberry trees in our backyard. Every year, close to the 4th of July, the berries are ripe and ready to be harvested.
There is no better sweet treat to take to annual holiday parties than wild foraged, double berry crisp. Don’t forget the ice cream or whipped cream to go with!
Click here for my recipe and directions for making goat’s milk vanilla ice cream, without an ice cream maker!
Black raspberries are delicious and very seedy, and give the crisp an extra crunch. I have made this recipe with just black raspberries, but it is rather dry. Mulberries are underutilized and uncelebrated, but tasty as well and juicier. The combination of the two berries is definitely the way to go!
Foraging Black Raspberries and Mulberries
Included here are pictures of black raspberries and mulberries. If you aren’t confident in your plant identification skills, make sure you use an app or book to help. I use PlantNet on my smart phone with success. It is always better to be safe than sorry. If you aren’t sure about a berry, it is best not to eat it.
When you go picking, bring a bowl or basket to put the berries in. Collect just the darkest purple black raspberries and mulberries for making this dessert. The dark berries are the ripest and will taste the sweetest.
Don’t worry about removing the stems from the mulberries. The stem is tender and will not be discernable in the cooked crisp.
When you get inside, rinse the berries and pat them dry with paper towel before making the crisp. This is to make sure the berries are free of dirt and insects.
Materials for Making Wild Double Berry Crisp
- 8×8 inch or 9×9 inch pan
- Mixing bowl
- Measuring cups and spoons
- Oven
The recipe is intended for filling an 8×8 inch or 9×9 inch pan, if you want to use a 9×13 inch pan just double the recipe! Glass or nonstick pans both work fine.
Ingredients for Making Wild Double Berry Crisp
- 4 cups of berries
- ¾ cup packed brown sugar
- ½ cup flour
- ½ cup oats
- 1/3 cup butter, softened
- ¾ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
Directions for Making Wild Double Berry Crisp
- Preheat oven to 375 degrees
- Place clean, dry raspberries and mulberries in the bottom of your pan, set aside
- In a mixing bowl, combine brown sugar, flour, oats, softened butter, cinnamon, nutmeg, and salt. It will have a soft, crumbly texture.
- Crumble the above mixture over the berries in your pan
- Bake for 30 minutes
- Enjoy with ice cream or whipped cream!
Mother, farmer, author, and teacher by trade… She loves tending to things and watching them grow!