Blueberry Pie

One of the things that just scream summer for me is a good blueberry crumble. I’ll also take raspberry, strawberry, rhubarb, blackberry and… Well, I guess almost any berry and most summer fruit will do. This is something I’ve grown up with ever since I was a little girl and something I could eat non stop. I usually follow my mothers recipe for this type of crumble but this time I thought I would try a new one to mix things up. The recipe that I found is in Swedish, so I’ve tried to translate it for you here below but I’ll also leave a link to the original one in case I didn’t do that great of a job. Just to be on the safe side! You never really know about baking…

For the filling:

500 grams of blueberries (frozen or fresh)
0,5 dl sugar
2 tsp potato flower/corn starch 

For the crumble:

175 g butter
2 dl sugar
1 pinch of salt 
3 dl oats
1,5 dl flour 
1 tsp baking powder
0,5 dl light sirap (a Swedish cooking ingredient)

Instructions:

1) Turn on the oven to 175 degrees Celsius.
2) Mix all the ingredients for the filling in a bowl and put in the pie form.
3) In a different bowl,  you mix the sugar, salt, oats, flour and baking powder.
4) Melt the butter in a pot and pour it over to the bowl along with the sirap. Stir it all together to an even batter and carefully spread it out on top of the berries.
5) Bake the pie in the oven during 30-40 minutes until golden.
6) Serve together with vanilla ice cream or cream.

The original recipe by Camilla Hamid can be found right here.