Blueberry Elderberry Crumble with @nutritionalnutmeg
@nutritionalnutmeg’s Blueberry Elderberry Crumble doesn't disappoint! The perfect recipe to kick off the start of fall with.
Servings: 1 pie
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hours 5 mins
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
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!)
¼ cup organic powdered sugar
2 tsp Elderberry Defense
Combine frozen wild blueberries, coconut sugar, gluten-free oat flour and Elderberry Defense into a pie pan or baking pan.
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.
Bake at 350 for 35-40 minutes or until the crumble is starting to crisp and turn brown.
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!