Blackberry & Elderflower Crumble

Perfect to make in the autumn when blackberries are at their best. The elderflower cordial gives the dish a wonderful subtle fragrance. Serve it with some warm custard or a scoop of your favourite vanilla ice cream.

Found in this book

Just Five Ingredients

BBC Books


step one: Preheat the oven to 200°C/400°F/ gas 6. Place the blackberries in a 1.2 litre (2 pint) ovenproof dish and sprinkle over the elderflower cordial.

step two: Sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar. Sprinkle the crumble topping over the blackberries and bake for 25–30 minutes or until the crumble topping is golden brown and the blackberry juice is bubbling around the sides of the dish. Serve straight to the table and allow everyone to tuck in.



  • 450g (1lb) blackberries (or any other seasonal fruit)
  • 6 tablespoons elderflower cordial
  • 175g (6oz) plain flour
  • 75g (3oz) butter, diced
  • 3 tablespoons golden caster sugar