Strawberry Hibiscus Crumble

Old fashioned crumble with strawberries, blueberries, and hibiscus tea leaves topped with an Einkorn and spelt flour crumble.

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

View the full recipe at The Wimpy Vegetarian →