Serves 4

Elderberries and damsons are abundant this month in the hedgerows, and their flavours complement one another perfectly. They are both quite tart, though, so taste the mixture before adding the topping as you may need to add a little more sugar. When cooking acidic fruit, always use a Teflon or stainless-steel pan to prevent a chemical reaction between the pan and the fruit.

6 bunches elderberries
500g damsons, pitted
100g caster sugar
100g plain flour
50g unsalted butter
50g brown sugar
50g oats

1 Carefully remove the elderberries from their stalks and place in a medium-sized saucepan with the pitted damsons and sugar. Cook over a low heat for 20 minutes or until the fruit is soft. Check the surface of the stewed fruit for any missed stones.
2 Preheat the oven to 180C/Gas 4.
3 Place the flour, butter, brown sugar and oats in the food processor and whiz until the mixture starts to come together. Do not over-process – it should stay lumpy.
4 Place the fruit in an ovenproof dish and sprinkle over the topping. Do not press down. Bake the crumble for 15-20 minutes until the topping is golden brown. Leave to stand for 5-10 minutes before serving.
5 Serve with crème fraîche or clotted cream.

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