Strawberry Blueberry Hibiscus Crumble | #ProgressiveEats

Prep Time 15 mins Cook Time 30 mins Total Time 45 mins
Serves 6     adjust servings

Ingredients

Crumble Filling

  • 2 cups halved strawberries
  • 2/3 cup fresh blueberries
  • 2 tablespoons caster sugar
  • 1 tablespoon (~4 tea bags) hibiscus tea leaves (I use The Republic of Tea Natural Hibiscus loose leaf herbal tea)

Crumble Topping

  • 1/2 cup spelt flour
  • 1/2 cup all-purpose flour einkorn
  • 1/2 cup rolled oats (not quick- or instant)
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoons cardamom
  • 1/4 teaspoon kosher salt
  • 6 tablespoon unsalted butter, room temperature

Instructions

    Crumble Filling

    1. Preheat the oven to 400˚F, and get out an 8" square glass baking dish or pie plate. Combine the strawberries and blueberries in a medium, heavy-bottomed saucepan over medium-low heat. Stir in the sugar and tea leaves. Cover, and simmer until the strawberries start to collapse, about 8 - 10 minutes.
    2. Pour into the baking dish.

    Crumble Topping

    1. In a medium mixing bowl, whisk together the flours, oats, brown sugar, cardamom, and salt. Using your fingers or a pastry cutter, blend in the butter until you have a crumbly mixture in which the butter is as uniformly distributed as possible.
    2. Spread the crumble topping evenly over the top of the Crumble Filling. Bake for 20 - 25 minutes, or until bubbly.
    3. Serve with vanilla ice cream!

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