Cherry-Elderflower Parfaits With Peanut Butter Crumble

By Amy Mastrofini - recipe & food styling

Photos By Natasha Nicholson

Elderflower has been used in traditional medicine all over the world in many different cultures due to its antiseptic and anti-inflammatory properties.


(Makes 2 large or 4 small servings)

Cherry-Elderflower Compote

clean cosmetic productsINGREDIENTS

  • 2 cups frozen cherries
  • 4 Tbsp elderflower cordial
  • 2 tsp cornstarch
  • 2 tsp lemon juice


  1. Pour the cherries into a medium saucepan over high heat and bring to a simmer.
  2. Mix the cornstarch with the lemon juice to create a paste, and then add in 2 tablespoons of the cordial.
  3. Stir the cornstarch mixture into the simmering cherries and stir for 30 seconds.
  4. The mixture should thicken.
  5. Remove from the heat and cool for 5 minutes.  Stir in the remaining 2 tablespoons of cordial.
  6. Cool the compote until ready to use. Compote can be prepared in advance and refrigerated for 3-4 days.

Peanut Butter Crumble


  • ¼ cup + 2 tbsp oat flour
  • ¼ cup rolled oats
  • ½ tsp salt
  • 2 Tbsp natural peanut butter
  • 2 Tbsp maple syrup
  •  2-3 cups vegan vanilla or coconut ice cream


  1. Preheat oven to 350 F.
  2. Line a small tray with parchment paper. In a large bowl, mix together all the crumble ingredients. The mixture will be thick and sticky.
  3. Using your hands, crumble the batter into small chunks on the prepared tray.
  4. Bake for 12- 14 minutes until lightly browned. Cool completely.
  5. Place a scoop of the ice cream into two glasses and add the compote.
  6. Top with the crumble mixture.
  7. Serve immediately.

*Crumble can be made a week in advance and kept refrigerated until ready to use.

Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.