Linda Roland, who grows Persian mulberries in Ojai with her husband, David, has fond childhood memories of eating this dish. It was cooked by her mother, Marian, from a recipe originated by her grandmother, Mary Feiner. When the Rolands have enough mulberries from their young trees, Linda sometimes makes mulberry jam for her line of Ojai Harvest Preserves. Serve this with vanilla ice cream or chilled whipped cream.
Crispy Mulberry Cobbler
Combine flour and sugar in medium bowl. Toss gently with berries.
Combine flour, sugar and baking powder in mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg; mix slightly, stirring just to moisten.
Grease 8-inch square baking dish. Fill with berry mixture. Crumble topping over berries. Bake at 350 degrees until slightly golden brown, 30 to 35 minutes.