August is the season for blueberries here and we’ve been able to buy them fresh at the market the last weeks. As a kid, summer wasn’t summer unless you had blueberry crumble, so when we stopped eating grains, this was one of the first things I started experimenting with. By now, I have a grain free recipe that’s not just good – it’s awesome! That’s why we call it blueberry delux! (My son came up with the name – thanks Albin!)
You need about 400 g (14 oz.) berries – fresh or frozen. In Sweden we’d often measure berries in liters and this would be about one liter, depending on the size of the berries. I had fresh blueberries from the farmers market, but also added in a few frozen raspberries. The two go very well together.
- Empty the berries into a pie form or any other oven-proof form you have.
- Add 3 tbsp. chia seeds and mix around
- press the juice out of one orange, over the berries
I get hungry just seeing that picture….
Anyway – turn on the oven too now. 180 C (360 F) and if you are using frozen berries – put them into the oven while it is heating up to thaw the berries while you make the crumble.
Next step is to make the crumble – the topping
- 75 g butter
- 100 ml (0.4 cup) shredded coconut
- 100 ml (0.4 cup) almond slices
- 100 ml (0.4 cup) chopped hazelnuts
- 50 ml (about 3 tbsp.) ground linseeds
- a good bit of honey – like 2-3 tbsp.
- 1/2 teaspoon vanilla powder
and again, this picture makes my mouth water….. Mix the ingredients. This works best if the butter is room tempered. Otherwise a hand mixer (electrical whisk) does wonder, but just be careful not to spread the ingredients over the whole kitchen…
Once mixed, spread the crumble over the berries. I use my hands to do this. It’s easiest that way – plus I get to lick my fingers afterwards!
Bake in the oven for 20-25 minutes. The crumble should have a golden color, but not be burned.
Serve in bowls. This goes very well with a spoon of whipped cream. Mmm…, like warm summer days in a bowl!