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Recipes

Blueberry Elderberry Crumble with @nutritionalnutmeg


[[ recipeID=recipe-8kqtz2eqd, title=Blueberry Elderberry Crumble with @nutritionalnutmeg ]]

Blueberry Elderberry Crumble with @nutritionalnutmeg

[[ recipeID=recipe-8kqtz2eqd, title=Blueberry Elderberry Crumble with @nutritionalnutmeg ]]

Blueberry Elderberry Crumble with @nutritionalnutmeg

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

Servings: 1 pie

Keywords:

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hours 5 mins

Ingredients

Instructions

Ingredients

Filling

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

CRUMBLE TOPPING

  • ¾ cup gluten-free oats
  • ¾ cup gluten-free oat flour
  • 5 tsp coconut sugar
  • ½ cup melted vegan butter (I used Miyoko’s)
  • 1 tbsp flax seed (extra nutrients!)
  • 1 tbsp hemp seed (extra nutrients!)

ELDERBERRY GLAZE

  • ¼ cup organic powdered sugar
  • 2 tsp Elderberry Defense

Instructions

FILLING

  1. Combine frozen wild blueberries, coconut sugar, gluten-free oat flour and Elderberry Defense into a pie pan or baking pan.

CRUMBLE TOPPING

  1. Combine crumble ingredients (gluten-free oats, gluten-free oat flour, coconut sugar, melted vegan butter, flax seed, hemp seed) 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.
  2. Bake at 350 for 35-40 minutes or until the crumble is starting to crisp and turn brown.

ELDERBERRY GLAZE

  1. 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!