The Recipe

• total time: 35 minutes

Ingredients

Filling

500 g blueberries (fresh or frozen) (~3 ½ cups)

½ dl jam sugar (~3 tbsp + 1 tsp)

2–3 tsp potato starch (or cornstarch)

Crispy Crumble Topping

175 g butter (~¾ cup)

2 dl granulated sugar (~¾ cup + 1 tbsp)

2 krm salt (~⅛ tsp)

3 dl rolled oats (~1 ¼ cups)

1 ½ dl all-purpose flour (~⅔ cup)

1 tsp baking powder

½ dl light syrup (~3 tbsp + 1 tsp, e.g. light corn syrup)

Directions

Preheat oven to 175°C / 350°F (top & bottom heat).

Mix all filling ingredients in a bowl and spread into a pie dish.

In another bowl, combine sugar, salt, oats, flour, and baking powder.

Melt the butter, then mix it with the syrup and stir into the dry ingredients until smooth.

Spoon the crumble over the blueberries and gently spread evenly.

Bake in the middle of the oven for 30–40 minutes, until golden.

Serve warm or cooled – both are amazing 🤍

Top with vanilla ice cream or lots of vanilla sauce!