Gingered Mulberry-Orange Crumble With Pecan Crunch

• Pecan Streusel Topping
• 4 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 3/4 cup all-purpose flour
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/4 cup finely chopped pecans
• Mulberry Mixture
• 3-1/2 cups mulberries (stems removed), or blackberries
• 7 tablespoons granulated sugar
• 3 tablespoons flour
• 2-1/2 tablespoons fresh orange juice
• 5 teaspoons grated orange zest
• 1 teaspoon grated fresh ginger

1. Preheat oven to 350u0b0. Make Pecan Streusel Topping: Mix butter and sugars on medium speed for 5 minutes or until sugars appears to be dissolved in butter. In a small bowl, stir together flour, cinnamon and salt. Rub butter mixture into flour mixture until you get coarse crumbs. Stir in pecans. Spread streusel on plate or small baking pan and place in freezer 20 minutes.
2. Meanwhile, make Mulberry Mixture: In a large bowl, gently toss together all ingredients. Divide mixture between 6 (6-ounce) oven-safe ramekins. Place ramekins on rimmed baking sheet. Divide Pecan Streusel Topping over mulberries.
3. Bake 15 minutes or until bubbly. Let stand 5 minutes before serving.

streusel topping, unsalted butter, sugar, light brown sugar, flour, cinnamon, salt, pecans, mulberry, mulberries, sugar, flour, orange juice, orange zest, ginger

Taken from food52.com/recipes/22921-gingered-mulberry-orange-crumble-with-pecan-crunch (may not work)