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Get in the fall spirit with @nutritionalnutmeg’s Blueberry Elderberry Crumble!



  • 1 large pack frozen wild blueberries (20 oz or so – thawed and drained of excess liquid)
  • 2-3 tbsp coconut sugar (however sweet you like it!)
  • 3 tbsp gluten-free oat flour
  • 3 tbsp elderberry defense tonic

Crumble topping

  • 3/4 cup gluten-free oats
  • 3/4 cup gluten-free oat flour
  • 5 tsp coconut sugar
  • 1/2 cup melted vegan butter (I used Miyoko’s)
  • 1 tbsp flax seed (extra nutrients!)
  • 1 tbsp hemp seed (extra nutrients!)

Combine filling ingredients and pour into a pie pan or baking pan.

Combine crumble ingredients and mix well until a crumble forms. Place on top of the blueberry mix – I used my hands here and covered the whole thing! It’s also easier to make big crumbles using your hands.

Bake at 350 for 35-40 minutes or until the crumble is starting to crisp and turn brown.

Elderberry Glaze

Mix 1/4 cup organic powdered sugar and 2 tsp elderberry defense. This was just a small serving – multiply as you wish and increase or decrease the liquid to get the consistency you want!

Top crumble with your favorite vanilla ice cream and elderberry glaze, + enjoy!