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• Gingered mulberry-orange crumble with pecan crunch

Something compelled me to do another mulberry dish (I had already made sorbet). According to my rough estimate, my backyard trees are producing about one million berries (ok, this may be a high estimate). With the mulberry season winding down, I wanted to squeeze in one more use for them this summer. <br /> <br />Since the cold dessert mulberry option was already taken care of, a hot oven-baked treat was in order. And nothing says "I have an abundance of fruit I need to use up" like a crumble/crisp/cobbler. <br /> <br />I thought that a citrus fruit like orange would play nicely with these flavors, and give the mulberries the acidity they so badly need. I also added some fresh ginger for a little spice factor. For the topping, I did a riff on a basic streusel topping I learned in culinary school, and added some chopped pecans. <br /> <br />Feel free to substitute blackberries here if you're not lucky enough to have overgrown yard nuisances....errr.... giant mulberry trees dotting your landscape.

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