If you want an insanely easy and delicious recipe, this is it. The best treat in the world, the Blueberry pie with crumble (Blåbärspaj med smuldeg in Swedish) is a staple for every 'fika' (coffee/tea break) occasion. Nothing is more distinctive of spring and approaching summer season, than berries. This recipe gives a moist berry bottom and a crunchy crumble top.
The blueberry can easily be substituted with other berries (raspberry, blackberries), apple & cinnamon, rhubarb, plums, or peaches. We used Portuguese blueberries in this recipe and it turned out delightful! Remember to wash your hands thoroughly before starting.
For the Blueberry bottom filling:
450 g blueberries
2 tablespoons sugar
2 tablespoons potato flour or Maizena corn starch
(Optional: 1 teaspoon lemon peel if you want that extra sharp taste)
For the Crumble dough topping:
75 g sugar
150 g oats
100 g flour
125 g butter (take out from the fridge 5 minutes before to soften, do not melt the butter)
Makes 6 servings
Turn on the oven to 225 °C degrees.
First for the berry filling in the bottom, place the blueberries in a baking dish, sprinkle the sugar and potato or maizena flour (and optional lemon peel) Leave aside.
In a medium bowl, mix the sugar, oats, and flour in a bowl.
Blend in the butter into a crumbly rough dough (not smooth). Crumbling with your hands will give better results.
Place the crumble dough over the berries.
Bake in the middle of the oven for about 20 min or until desired golden brown.
Cool and serve with blueberries as toppings, or with whipped cream or ice cream.