Strawberry Blueberry Hibiscus Crumble | #ProgressiveEats
Servings: 6
Ingredients
Crumble Filling
- 2 cups halved strawberries
- ⅔ 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
- ½ cup spelt flour
- ½ cup all-purpose flour einkorn
- ½ cup rolled oats not quick- or instant
- ¼ cup brown sugar packed
- ½ teaspoons cardamom
- ¼ teaspoon kosher salt
- 6 tablespoon unsalted butter room temperature
Instructions
Crumble Filling
- 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.
Crumble Topping
- 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.
- Serve with vanilla ice cream!