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Mulberry Crumble Bars

Mulberry Crumb Bars

Mulberries are a surprise luxury that many people overlook.

Don’t be too distracted with the birds making a mess of the mulberries in your yard to realize that they are a wonderful resource for jams and delicious baked goods like these mulberry crumble bars.

When mulberries are ripe they will fall easily into your hand as you grab them. Many people harvest mulberries by laying a sheet out on the ground and shaking the branches of the tree to let the ripe berries fall.

Unlike thimble-shaped raspberries, mulberries retain their small stem. You do not need to worry about removing the stem, you can eat it just like you can eat the seeds of mulberries and raspberries.

If you prefer, you can use a food mill to remove the seeds and stems, but you will need significantly more berries.

Crumble bars are a favorite treat we like to make with raspberries, but mulberries are a great berry to use in crumb bars instead when they are in abundance.

mulberry crumble Ingredients

Begin by macerating the mulberries. This means mixing them with sugar to bring out some of the juices. We will also add corn starch and flour to thicken the juices as they cook.

If you have previously made some, you can substitute this set of ingredients with mulberry jam.

mulberry crumble ingredients

Next, make the crumble base by cutting the butter into the dry ingredients with a pastry cutter.

Press two-thirds of the crumble mixture into the base of a 9×13 pan. set the remaining one-third aside.

Spread out the berry mixture over the bottom crust. Crumble the remaining dry mixture over the top. Bake, cool, and enjoy!

mulberry crumble bars

I grew up in the southwest and was not familiar with mulberry trees, but my husband knew them and we would forage for them.

Our new farm has a number of large mulberry trees, but there are also small sprouted trees all over our property. we have moved a bunch to make a windbreak. So we will be in the mulberries for a long time into our farm’s future!

mulberry dessert

Mulberry Crumble Bars

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By Jeanette Merrill
Prep Time: 20 minutes Cooking Time: 40 minutes Total Time: 1 hour


  • Mulberry Filling
  • 3 Cups fresh mulberries
  • 2 T granulated sugar
  • 2 tablespoons flour
  • 1 tablespoon cornstarch
  • juice of one lemon
  • Crumble Layer
  • 3 cups flour
  • 1 1/2 cups melted butter
  • 3 cups rolled oats
  • 1 1/2 cups brown sugar (loosely packed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt



Preheat the oven to 350 degrees.


Place mulberries in a medium bowl, mix berries with sugar, flour, cornstarch, and lemon juice. Set aside.


Mix the flour, butter, oats, sugar, baking powder, and salt together into a crumbly mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper.


Pour the mulberries and accumulated juices over the bottom crust. Spread into a single layer. Sprinkle the top with remaining crumble mixture. Bake for 40 minutes.


Cool before slicing into bars.


Store up to one week in airtight container. Mulberries may be replaced with raspberries or any berry combination.

Dessert/ Recipes

Chewy Molasses Cookies with Molasses Buttercream

Fall has arrived in our neck of the woods. So we love to make our favorite fall cookies.

I love pumpkin spice as much as the next girl. But molasses is another fall flavor that is great to really lean into this time of year.

These molasses cookies have crisp edges, but are nice and chewy on the inside. The creamy molasses buttercream frosting is a great addition to take these cookies to the next level, but is not strictly necessary.

Enjoy these cookies with a steaming mug of spiced cider and enjoy the best of what the fall season has to offer.

Molasses Cookies with Molasses Buttercream

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By Jeanette Serves: 3 doz
Prep Time: 15 Cooking Time: 11-13 mins

Chewy molasses cookies with crispy edges, chewy middle and creamy molasses buttercream frosting on top.


  • 1 ½ cups flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup packed light-brown sugar
  • ½ cup (1 stick) butter, room temperature
  • 1 large egg
  • ¼ cup light unsulfured molasses
  • 1/2 cup (1 stick) butter, room temperature
  • 2 Tablespoons light unsulfured molasses
  • 1 cup powdered sugar



Preheat oven to 350 degrees.


In a large bowl, cream sugar and butter together. Beat in egg, then molasses, until smooth.


In a separate bowl, stir together flour, baking soda, cinnamon, and salt.


Gradually add flour mixture until a nice dough forms.


Drop by tablespoonful onto baking sheets covered in parchment. Leave plenty of space between as cookies will spread in the oven.


Bake until edges start to darken, 11 to 13 minutes


Make molasses buttercream by beating butter with molasses until they are combined. Gradually add in powdered sugar, and mix until smooth and spreadable.


If you don't have any brown sugar, just substitute with white sugar and add one more tablespoon molasses to the dough. The cookies are delicious on their own without the buttercream as well.