This Swedish blueberry pie with crumble topping is an excellent snack or dessert for summer! Highlighting the natural sweetness of the berries, combined with golden buttery oat crumble, it’s a no-fuss preparation, just bursts of flavor in every bite!

An overhead shot of Swedish blueberry crumble pie, ready for serving.

Aside from no-crust apple crumble, this easy blueberry dessert with oatmeal crumble topping is a local favorite for fika or dessert, especially when berries are in season.

What makes Swedish Blueberry Crumble Pie different?

For starters, unlike regular pies, you don’t need to make a pastry crust for this traditional Swedish pie.

Then the rolled oats in the crumble — giving you that extra crunch for more texture in every bite.

Locally known as ‘smulpaj med blåbär,’ it pairs so well with coffee, tea (or wine) because it’s not overly sweet — you taste the blueberries, not the sugar.

But hang on, are you thinking you cannot make it because blueberries aren’t in season yet?

That is not a problem — frozen blueberries are absolutely fine for making this blueberry dessert with oats!

Jump to:

Ingredients
How to make Swedish blueberry crumble
Helpful tips
Recipe variation
Storage and Reheating
FAQs
More classic Swedish desserts
📖 Recipe

Ingredients

(See the recipe card below for measurements.)

Blueberries – rinsed and drained; dried ones (or stems) removed.

Oatmeal – you need to use rolled oats for the crumble; they’re excellent because they don’t just turn into mush after combining with butter and baking.

Sugar – you only need it for the crumble, so regular granulated white sugar is great.

Potato flour – crucial to thicken the juices from the blueberries, and cornstarch is an excellent alternative.

Butter – cubed and chilled.

Flour – all-purpose flour is all you need for this blueberry dessert with oats.

Salt – just use your favorite brand.

A closer shot of the insides of blueberry pie with crumble highlighting the texture of the fruit pie.

How to make Swedish blueberry crumble

Start by preheating your oven to 180°C (350°F), and getting a 24-cm pie dish (holds about 2 quarts).

Prepare the oatmeal crumble topping by combining the flour, chilled butter, salt, sugar, and oatmeal in a food processor.

Using a food processor to prepare the oat crumble for the Swedish blueberry pie.

Pulse (or mix) until you get this texture — big rounds of dough forming.

Showing the correct texture of the crumble topping for the blueberry pie.

Place the blueberries in a bowl and sprinkle with potato flour.

Dusting the fresh blueberries with cornstarch to thicken the juices once the pie is baked.

Mix it gently, trying to coat most of the berries with the flour.

Transfer the berries into the pie dish.

Placing the coated blueberries in the pie dish, ready for the crumble topping.

Evenly arrange the crumble on top of the berries.

Arranging the oat crumble topping on top of the fresh blueberries.

Place your blueberry crumble pie in the middle of the oven for 35 to 40 minutes — or until it’s golden and the berries are bubbling along the sides of the pan.

Placing the Swedish blueberry pie dish in the middle of the oven until the crumble topping is golden.

Remove from the oven and let it sit for about 30 minutes; this ensures the blueberries remain undisturbed while they continue to cook inside.

Transfer your Swedish blueberry crumble to serving plates and serve with vanilla sauce or a scoop of ice cream — enjoy!

A serving of Swedish blueberry crumble with vanilla sauce on the side.

Helpful tips

If you don’t have a food processor, you can make the oatmeal crumble 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 pie will still be cooking even after you take it out of the oven.

Don’t overthink when serving, do what I do, and just add a couple of scoops of your favorite ice cream on top. Always a winner! 🙂

Recipe variation

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 in the Swedish blueberry soup, it’s absolutely fine to use frozen blueberries for this crumble pie, especially if berries are not in season.

A portion of blueberry pie with crumple topping, served with vanilla sauce.

Storage and Reheating

Do I need to refrigerate it?

If you live in a cooler place, or it’s not the height of summer, it’s absolutely fine to keep it at room temperature for a day. This is what I typically do: cover it and leave it on top of the kitchen counter, and it’s gone in hours, not even lasting a day. 🙂

For longer storage, though, place it in an airtight container and refrigerate for 3 to 4 days (tops).

Can I freeze it?

If you want to store it for months, then wrap it and place it in the freezer for up to 2 months.

Can I use a microwave to reheat it?

Absolutely.

But if you are not in a rush, I suggest reheating it in the oven instead — about 15 minutes at 180°C (350°F) is more than enough to bring back some of the crunch in the crumble topping.

FAQs

Can I use frozen blueberries for this rustic blueberry dessert?

Yes, you don’t even need to thaw them first — but add about 5 to 10 minutes to your baking time.

How do I keep the oat crumble topping crunchy?

Be sure to bake the crumble until it’s golden, and do not cover it while it’s still warm. Then, when you need to reheat, do it in the oven, not the microwave — that’ll keep it crunchy in every bite.

What can I serve with Swedish blueberry crumble?

Vanilla sauce.

I know that whipped cream and ice cream are also excellent, but traditionalists will always serve it with vanilla sauce — whether for a snack, dessert, or fika.

More classic Swedish desserts

I reckon you love using fruits in cooking and baking since you’re here? 🙂

Then you’d better check out the following posts — part of the traditional Swedish recipes section on the blog.

GET MORE IDEAS FROM THIS LIST OF PIES FROM AROUND THE WORLD!

Swedish Blueberry Pie with Crumble Topping