tablespoon (~4 tea bags) hibiscus tea leaves (I use The Republic of Tea Natural Hibiscus loose leaf herbal tea)
cup spelt flour
cup all-purpose flour einkorn
cup rolled oats (not quick- or instant)
cup brown sugar, packed
teaspoon kosher salt
tablespoon unsalted butter, room temperature
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.
Pour into the baking dish.
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.
Spread the crumble topping evenly over the top of the Crumble Filling. Bake for 20 - 25 minutes, or until bubbly.