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Elderberry Cobbler

Elderberry cobbler with a buttery, golden crumble topping and a bubbling berry filling. Elderberries bake until jammy at the edges while the top turns crisp and golden.
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Prep Time 15 minutes
Cook Time 40 minutes
rest 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Elderberry cobbler base
  • 4 cup elderberries Use fresh or thawed elderberries; remove any stems if needed.
  • 0.5 cup sugar Used for coating the berries and helping create the bubbling filling.
  • 2 tbsp cornstarch Thickens the berry filling as it bakes.
  • 1 cup all-purpose flour Forms the crumble-like topping foundation.
  • 0.5 cup cold butter Keep cold so the topping bakes up crumbly.
  • 1 tsp baking powder Gives the topping a light lift.
  • 0.25 tsp salt Balances the sweetness.
  • 0.25 cup milk Binds the topping into a shaggy dough.
  • 0.25 cup sugar The remaining sugar mixed into the topping.

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat the oven to 375°F and grease a baking dish.
  2. Spread the greased dish ready for the berry layer.
Make the berry filling
  1. Toss the elderberries with 1/2 cup sugar and the cornstarch, then spread into the prepared dish.
Make the crumble topping
  1. In a separate bowl, combine the all-purpose flour, remaining sugar, baking powder, and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Stir in the milk just until a shaggy dough forms, then crumble it over the berry layer.
Bake and rest
  1. Bake for 35 to 40 minutes, until the topping is golden and the filling bubbles at the edges.
  2. Rest the cobbler for 10 minutes so the bubbling filling has time to thicken slightly.

Notes

Pro tip: for the best thick, jammy filling, make sure your elderberries are evenly coated with cornstarch before topping. Store covered in the fridge up to 3 days; reheat individual portions until warm in the microwave or a 325°F oven. Freeze baked cobbler up to 2 months (reheat from thawed if possible). For a lower-sugar option, try substituting part of the sugar with a 1:1 baking sweetener to maintain texture.