A delicious summer treat, Swedish Blueberry Crumble Pie is an excellent snack or dessert! Lightly sweet and tart berries combined with the crunch of oatmeal crumbs — no-fuss preparation, just bursts of flavor in every spoonful!
Locally known as ‘smulpaj med blåbär,’ this blueberry crumble pairs so well with coffee, tea (or wine) because it’s not overly sweet — you taste the blueberries, not the sugar.
The oatmeal crumble pie topping gives you that hint of butter, plus the crunch for more texture in every bite.
Oh, wait! Blueberries are not in season in your part of the world right now?
Not a problem; frozen blueberries are absolutely fine for making this blueberry crumble!
IF YOU WANT MORE CLASSIC SWEDISH RECIPES FOR SUMMER, YOU WILL LIKE THESE POSTS!
- Blueberries – rinsed and dried parts removed.
- Oatmeal – you need to use rolled oats for the crumble topping of this Swedish blueberry pie.
- Sugar – regular granulated white sugar is excellent for this recipe.
- Potato flour – crucial to control the juices from the blueberries.
- Butter – cubed and chilled.
- Flour – all-purpose flour is all you need for this blueberry crumble pie.
- Salt – just use your favorite brand.
Start making your Swedish blueberry crumble pie by preheating your oven to 180°C (350°F) and getting a 1-quart pie dish or pan.
Place the blueberries in the pan, and sprinkle with potato flour.
Mix and move the blueberries around to evenly distribute the potato flour.
Prepare the oatmeal crumble pie topping by combining the flour, chilled butter, salt, sugar, and oatmeal in a food processor.
Pulse until you see big rounds of dough forming.
Use your hands to break the dough into a crumble and distribute them on top of the blueberries.
Place your blueberry pie with oatmeal crumble topping in the oven for twenty to twenty-five minutes or until golden.
Take it out of the oven — you will typically see the sides still bubbling with blueberry juices at this point.
Set aside for a few minutes to cool slightly.
Serve your blueberry crumble with vanilla sauce or a scoop of ice cream — enjoy!
- If you don’t have a food processor, you can make the oatmeal crumble pie topping manually by using a potato press and your hands to combine.
- Make sure you wait for the bubbles on the sides of the pie dish to subside before serving — the insides of the blueberry pie will still be cooking even after you take it out of the oven.
- You can serve it with vanilla, whipped cream, or a scoop of your favorite ice cream (which I always do during summer 🙂 ).
- Cornstarch. If you don’t have potato flour available, cornstarch is an excellent alternative and probably already a pantry staple for you.
- Frozen blueberries. Like the blueberry soup, it’s absolutely ok to use frozen blueberries for this crumble pie, especially if blueberries are not in season.
I told you it’s so easy to make — so try this blueberry pie with crumble topping tonight. You will not regret it! 🙂
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Swedish Blueberry Crumble Pie Recipe
- 500 grams blueberries (1 pound), rinsed
- 1 & 1/2 tablespoons potato flour (or cornstarch)
- 150 grams butter (about 1/2 cup & 2 1/2 tablespoons), cubed and chilled
- 1 cup flour
- 1/2 cup rolled oats, heaping
- 1/2 cup sugar
- 1/8 teaspoon salt
- Preheat your oven to 180°C (350°F) and get a 1-quart pie dish or pan.
- Place the blueberries in the pie pan, and sprinkle with potato flour.
- Mix and move the blueberries around to distribute the potato flour evenly.
- Prepare the oatmeal crumble topping by combining the flour, chilled butter, salt, sugar, and rolled oats in a food processor.
- Pulse until you see big chunks of dough forming.
- Use your hands to break the dough into a crumble and add them to the blueberries.
- Place your blueberry pie with crumble topping in the oven for 20 to 25 minutes or until it turns golden.
- Take it out of the oven — you will typically see the sides still bubbling with blueberry juices at this point.
- Set aside for a few minutes to cool.
- Serve your Swedish blueberry crumble with vanilla sauce or a scoop of ice cream — enjoy!
- Cook’s Tip #1: If you don’t have a food processor, prepare the oatmeal crumble manually using a potato press and your hands to combine.
- Cook’s Tip#2: Wait for the bubbles on the sides of the blueberry pie dish to subside before serving — the insides of the pie will still be cooking even after you take it out of the oven.