Elderberries and blackberries
I can’t believe I have already made a huge batch of elderberry syrup and it is not even the middle of August.
I collected my first batch of berries from Saints Valley around Lammas, but misread the recipe so I have very diluted syrup:-)
Then I was in Sark the 8th of August and had it in mind In would search out more berries as they can be hard to find as the birds eat them very quickly. I followed the coastal path to the harbour from Stocks, which is not something I have done previously and was gifted laden elderberry trees almost as the bottom of the path, before it joins the main path adjacent to Harbour Hill. It was quite a treat!
I was also gifted a huge amount of blackberries, which are a particular favourite, and my foraging gifted quite a significant bounty to take home.
I made another batch of the elderberry syrup, which has already been put to good use with the summer cold one of my boys caught. Elderberries help to take the spike off the cold virus so it can no longer pierce the cells of the body. Everyone should have a stash of elderberry syrup in their fridge, no need then for pharma cold products:-)
The blackberries were used to make my first blackberry and apple pie of the season. I have since gone on to make three apple and blackberry crumbles as my youngest has taken to eating it at every opportunity. OK it is laden with coconut sugar, but at least he gets a whole heap of apples and blackberries and indeed oats in the process!
Here’s a recipe I adapt for the elderberry syrup - https://happyhealthymama.com/homemade-elderberry-syrup-recipe.html
And here’s the recipe I use for the crumble:
Ingredients
Fruit Filling:
4 medium apples (peeled, cored, and cubed)
1 cup fresh blackberries
¼ cup maple syrup or 1/3 cup coconut sugar
1/2 tsp ground cinnamon
Crumble Topping:
1 cup plain flour (or gluten-free plain flour)
1 cup rolled oats (certified gluten-free if needed)
1/3 cup coconut sugar or light brown sugar
1/3 cup cold dairy-free butter or solid coconut oil (cubed)
1/4 tsp ground cinnamon
Pinch of salt
Step-by-Step Instructions
Preheat the oven: Set your oven to 180°C (350°F / Gas Mark 4). Lightly grease a medium baking dish.
Prepare the fruit: Place the chopped apples in a pan with the maple syrup or coconut sugar and heat for 5 mins until the apple softens. Then add the blackberries and cinnamon, toss well to combine. Transfer the fruit mixture into your greased baking dish.
Mix the dry topping: In a separate large bowl, combine the flour with the cold, cubed dairy-free butter or solid coconut oil. Use your fingertips to rub the fat into the dry mixture until it forms coarse, clumpy breadcrumbs. Add rolled oats, coconut sugar, and salt.
Assemble: Scatter the crumble topping evenly over the apple and blackberry mixture in the baking dish.
Bake: Place in the oven and bake for 35 to 40 minutes. The top should be golden brown and crisp, and the fruit filling should be warm and bubbling at the edges.
Serve: Let it cool for 5 minutes before serving warm on its own or with dairy-free ice cream.
Love Emma x
