The end of summer is upon us, and we welcome autumn fruits and vegetables – squash, pumpkins, apples, and elderberries. Elderberries are edible little berries that ripen from mid-August to mid- September, and there just happened to be bushes full of them by our lake house this weekend. They are very tart, but delicious when made into jams, jellies, wine, pies, or crisps. My grandmother used to make Elderberry Apple Pie. Below I did a variation on her pie, and instead made a crisp with the first of the season’s apples.
Apple and Black Elderberry Crisp
1 cup black elderberries
5 medium sized apples
1/4 cup honey
2 teaspoons orange zest
2 tablespoons arrowroot (or cornstarch)
juice of 1 orange
1 1/2 cup whole rolled oats
3/4 cup almond flour
2 tablespoons brown sugar or honey
1/2 cup (1 stick) unsalted butter
1 teaspoon cinnamon
1/8 teaspoon sea salt
Preheat your oven to 350 degrees F.
In a large bowl mix together the elderberries, apples, honey and orange zest. In a separate bowl whisk together the arrowroot and orange juice and then add to the fruit mixture. Toss to combine. Pour into a 9 x 13 inch baking dish or large pie dish.
For the topping, mix together all the ingredients with either a paddle stand mixer or your hands. Mix until large crumbs form. Place crumbed topping over the fruit mixture. Bake for 30-35 minutes until the fruit is bubbling and the topping is brown. Delicious with vanilla ice cream.