Divinely Delicious Persian Mulberry Crumble

An all-natural recipe for the Persian fruit

One of my favorite things about summer time is that from July to August we have mulberry season here is Southern California. A blissful moment for me is tasting the sweet, vibrant, alive burst of flavor from eating a handful of Persian mulberries. The Persian mulberries are smaller, darker, and sweeter than the more common longer Pakistani mulberries. The ones that I am devoted to are found at the Santa Monica Farmers market, at a stand where the trees are blessed with beautiful soil and water. When eating a perfect gem of a mulberry one feels the divinity of nature and its sweetness.

I so love the color in these beauties. I dream about making a lip balm or stain that has this deep red almost plum burgundy hue.

For a simple divinely delicious dessert it’s all about the ingredients. Even though we use just a few ingredients it’s the quality and pureness of them that contribute to an incredible treat. I try to incorporate organic grass fed butter to all my baked goods. A couple of years ago I interviewed Lela Buttery on the merits and benefits of eating good fats like butter. Here is an excerpt from that interview: Grass-fed (that’s the key) butter in particular contains the x-factor, a fat-soluble vitamin K2, which promote brain and cardiovascular health and the absorption of vitamins A and D. The other astonishing surprise in grass-fed butter contains a fatty acid call conjugated Linoleic Acid (CLA), which is important because it erodes arterial plaque. Did you know that your brain and hormones are made of fat? Fats are carriers in the body, like little vehicles that help get nutrients get transported. So basically your body cannot function without good fats.

So knowing all we know about good fats why not make our desserts with grass fed healthy butter and whole ingredients. The cinnamon I use and sell on my shop is the non toxic kind and the I always use coconut sugar instead of conventional kind.

Ingredients:
2 cups of mulberries (I mixed them with plums for extra fruit. You can also mix a variety of berries together)
1 cup of organic oats
1/2 cup coconut sugar
1 Tbs Cinnamon (non toxic kind from Ceylon not China)
1 Tbs vanilla powder
1 cup grass fed whole butter

Recipe
Place all the fruit in a baking dish. In a bowl add oats and spices and sugar. Mix well. Then spread on the fruit. Add the butter in slices or pieces on top of the oats. bake at 350 degrees until the fruit is bubbling about 30 minutes.

Tags:california, cinnamon, coconut sugar, Lela Buttery, Linoleum Acid, mulberry, mulberry crumble, mulberry muffins, oats, Persian