Strawberry Blueberry Hibiscus Crumble | #ProgressiveEats

Strawberry Blueberry Hibiscus Crumble | #ProgressiveEats

Last week, I left my heavy coat and boots behind, and aimed my car down the mountain to the town I’d lived in for the past 25 years. It was the first time to be there as a visitor, since we sold our home in March to move full-time to the mountains around Lake Tahoe.

It was a quick overnight trip, and I was curious how it would feel to be back as a visitor in a place that part of me still calls home. The weather was glorious, the trees well into leafing, and flowers popping up everywhere with flashes of yellow, lilac, pink, and white. I strolled through town, peering in shop windows at the new spring fashions, and wandered into the local grocery store where I’d shopped for years. Familiar faces manned the cash registers and worn counters, and I spied some fresh fava beans to bring back with me. I was in my happy place.

Ingredients

  • 2 cups halved strawberries
  • ⅔ cup fresh blueberries
  • 2 tablespoons caster sugar
  • 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
Read the whole recipe on The Wimpy Vegetarian