Ya-huh, you ‘eard.

Elderberries are big on goodness. 100g of elderberries provides 43% of the daily recommended intake of vitamin C, and it’s none to shabby at vitamin B6 and iron either. They have been used medicinally for centuries, to treat flu and alleviate allergies, and in traditional Chinese medicine elder is used for rheumatism and traumatic injury. Modern research holds they possess anti-inflammatory and antiviral properties and are anti-oxidant rich i.e. capable of preventing cell damage.

Cobbler, for those not yet in the know, is like a cross between shortbread and a dumpling, and it’s soooooo good.

50 mins | serves 6 | easy times 

Ingredients 

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elderberries, some

damson plums, some

2 apples, peeled, cored, thinly sliced

50g soft brown sugar

2 tsp cinnamon

1/2 tsp ground allspice

1/2 ground cloves

cobbler: 

75g pine nuts

200g self raising flour

100g sugar

200g unsalted butter

sea salt

Method

Oven up to 190°C innit.

Wash the berries and plums, remove the stones from the plums and remove the berries from the twigs with a fork.

Bung both in a saucepan with the apple, sugar and spices and enough water to cover and bring to the boil. Simmer for 20 mins.

While that’s bubbling away, lightly crush the pine nuts in a pestle and mortar and then add them to the flour, sugar and salt you’ve got in a mixing bowl. Cut the butter into cubes into the bowl and rub everything together with your fingertips until it resembles fine breadcrumbs (with some lumps of pine nut and butter).

Add two tbsp water to the mix and stir with a spoon to bring it together into a soft sticky dough.

Pour the fruit filling into an ovenware dish and top with spoonfuls cobbler in a haphazard manner. Bang in in the oven for 20mins and there you have your cobbler.

Respect your elders.

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This was all us! Well the filling idea anyway, cobbler has been with us since the mid 19th century.

#forageresponsibly 

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