Six of us enjoyed this incredible Blueberry Elderberry Apple Crisp one evening while in Topsail, NC. The following morning we took a long walk on the beach, and then finished up the left overs for breakfast! Hey, its got fruit, oats and the wonderful health benefits of elderberry… sounds like the perfect decadent breakfast to me!
Pre-heat oven to 350 degrees.
24 oz frozen blueberries
10 oz Elderberry Syrup
2 TBSP flour
4 large tart apples, peeled and chopped
2 cups old-fashioned oats
1 cup packed brown sugar
4 tablespoons all-purpose flour
8 T Coconut Oil
½ cup chopped pecans
Heat the blueberries in 6 oz of elderberry syrup over medium heat until hot. Whisk 2 TBSP of flour into remaining 4 oz of syrup, and when dissolved, add to heated blueberries. Stir blueberries constantly until thickened to the consistency of syrup. Remove from heat. In large bowl, combine blueberry-elderberry syrup mixture and apples.
Prepare the topping by combining the oats, brown sugar and flour in a large bowl. Add the coconut oil and chopped pecans and stir until well combined.
Prepare Blueberry Elderberry Apple Crisp:
Pour blueberry-apple mixture into a 9×13 Pyrex dish, sprinkle topping evenly over top, and bake at 350 for 30 to 35 minutes until topping is golden brown. Let your Elderberry Apple Crisp cool for one hour before serving. Serve with vanilla ice cream. Refrigerate left-overs, if you have any, as this dessert is even better the next day!
Yield: 12 servings
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