6 cups mulberries (any species)
1/2 cup fresh orange juice
2 tablespoons kudzu or arrowroot
1 1/2 tablespoons chopped fresh wild spearmint or other mint
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon liquid stevia or 2 tablespoons honey, barley malt, or rice syrup

2 1/2 cups fresh bread crumbs
1/4 cup corn oil or flaxseed oil
1 cup shelled raw pistachio nuts or other nuts, chopped
1/2 teaspoon salt
1 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees.

2. To make the fruit layer: combine the fruit layer ingredients in a bowl and then pour the mixture into a 3-quart casserole dish.

3. To make the crumble topping: combine the crumble topping ingredients except the cinnamon. Press the crumble mixture on top of the fruit layer. Sprinkle the cinnamon on top.

4. Bake for 40 minutes.

Serve hot or cold.