The first mulberry harvest of the year.
Mulberry crumble pie
Makes one 23cm open tart
2 cups rolled oats
1 cup plain flour
1 tsp baking powder
1 tsp cinnamon
1/3 cup brown sugar
120g cold butter, cut into small cubes
1 egg white
1kg mulberries, stems removed
1/3 cup mulberry syrup or maple syrup
1/3 cup water combined with 2 tbs corn flour
Preheat the oven to 180 degrees Celsius. Butter a 23cm tart tin with removable base.
Add the oats to a bowl of a food processor and pulse until oatmeal consistency. Add the flour, baking powder and cinnamon and pulse to combine. Add the butter and pulse until well combined. Add the sugar and finally the egg white, pulsing until it begins to clump together.
Put 1 cup of the crust mixture aside for the crumble topping.
Pour the remaining crust mixture into the buttered pie dish and press into the base and sides. Refrigerate for 20 minutes (throw it in the freezer if you are running short on time). Line with baking paper and baking weights and bake for 20 minutes. Carefully remove the paper and weights and return to the oven for a further 8 minutes until golden brown.
On a separate baking sheet, spread out the cup of remaining crumble mixture and bake for approximately 8-10 minutes until golden brown.
Place the mulberries and syrup of choice in a saucepan and bring to a simmer with the lid on. Stew the fruit for approximately 15 minutes until softening. Stir through the water and cornflour. It thickens and becomes glossy almost immediately. After a minute, remove from the heat and set aside.
When the crust has finished baking, pour in the mulberry mixture and top with the baked crumble mix. It will set as it cools.
Serve warm with icecream, or have as a healthier snack with Greek yoghurt and a drizzle of maple syrup.