Elderberry Crumble
This warm elderberry crumble is simple, cozy, and full of rich berry flavour. A cooked elderberry filling is topped with a buttery oat crumble and baked until golden. Serve it warm with vanilla ice cream, whipped cream, or a spoonful of yogurt.
A Quick Note
Elderberries should be cooked before eating. For this recipe, use fresh or frozen elderberries that have been cleaned and removed from the stems. Frozen elderberries can be used directly in the filling, but the crumble may need a few extra minutes in the oven.
Ingredients
For the Elderberry Filling
- 4 cups elderberries, fresh or frozen, stems removed
- 3/4 cup granulated sugar, adjust to taste
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, optional
- Pinch of salt
For the Crumble Topping
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
Instructions
- Preheat the oven to 375°F. Lightly grease an 8-inch or 9-inch baking dish.
- In a mixing bowl, combine the elderberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Stir until the berries are evenly coated.
- Pour the elderberry filling into the prepared baking dish and spread it out evenly.
- In a separate bowl, mix the oats, flour, brown sugar, cinnamon, and salt.
- Add the cold cubed butter and work it into the dry ingredients with your fingers, a fork, or a pastry cutter until the mixture forms coarse crumbs.
- Sprinkle the crumble topping evenly over the elderberry filling.
- Bake for 35–40 minutes, or until the topping is golden and the elderberry filling is bubbling around the edges.
- Let the crumble cool for at least 15 minutes before serving. The filling will thicken slightly as it rests.
Serving Ideas
Elderberry crumble is delicious served warm with vanilla ice cream, whipped cream, custard, or Greek yogurt. It also makes a wonderful farmhouse-style dessert for family dinners, holidays, or seasonal baking.
Recipe Notes
- If using frozen elderberries, there is no need to thaw them first.
- If your berries are very tart, add an extra 1–2 tablespoons of sugar.
- For a thicker filling, add an extra 1 teaspoon of cornstarch.
- For a softer crumble topping, reduce the oats slightly and add an extra tablespoon of flour.
- Leftovers can be stored in the refrigerator and reheated gently before serving.