It’s blueberry time again! For a moment I was afraid that because of the drought this year fewer berries could be found. But if you search and look at other places than in previous years, then you find plenty to indulge yourself and bake and bake and bake and make marmalade. Yesterday I finally had time to spend a bit longer in the forest. It was also cooler at last, so that I could go in long trousers and boots for once this summer. To my surprise I had picked two liters within an hour and I discovered a nice little lake in the middle of nowhere too. Hooray for the Swedish life. Today I used my berries to make this delicious smulpaj for our guests. You can fill it with all kinds of goodies from your garden and the forest. Think for example of rhubarb and strawberries or raspberries and blueberries or apple. Because the pie doesn’t have a base, there is no risk of a soggy bottom (I have to admit that I often make a thin layer on the bottom).
Sweden, the smulpaj is a very popular dessert. Serve it with whipped cream, some vanilla sauce or ice cream.
Crumb topping:
3 dl flour
3 dl oats
5 tbls granulated sugar
200 gr unsalted butter
1 tsp cinnamon
Filling:
About 3 dl blueberries
1 tsp cinnamon
1,5 dl granulated sugar
1 tbls potato starch
Preheat the oven to 200 C/392F
- Start with your crumb topping. Soften your butter. If you’re making your topping by hand, cut the butter into smaller cubes.
- Mix the flour, oats, sugar and cinnamon in a bowl.
- Add the butter and rub the butter into the flour mixture, or mix with a handmixer until you get a crumby consistency.
- First mix your berries with the potato starch, then with the sugar, cinnamon and sugar.
- Distribute your mix in an ovenproof dish
- Distribute the crumb topping over the berries so that all the berries are covered.
- Bake in the middle of the oven for about 25 minutes or until the top is dark golden brown and crisp. Leave to rest for a while before serving.
Bon appetit!