Blueberry pie

Crisp blueberry pie with a juicy filling and a crumble topping made with oats and almonds, giving clear contrast between soft berries and a toasted surface.

• 500 g blueberries, fresh or frozen
• 2 tbsp potato starch or cornflour
• 0.5 dl sugar
• 100 g butter
• 0.75 dl sugar
• 1 tsp vanilla sugar
• 1.25 dl plain flour
• 1.5 dl oats
• 0.5 dl wheatgerm or extra oats
• 0.5 dl finely chopped almonds
• Custard, cream, or ice cream for serving

Method

1. 1
   Preheat the oven to 200 C.
2. 2
   Put the blueberries in a pie dish and sprinkle with the potato starch and sugar. Toss gently.
3. 3
   Melt the butter in a saucepan.
4. 4
   Add the sugar, vanilla sugar, flour, oats, wheatgerm, and almonds and stir into a crumbly dough.
5. 5
   Leave the topping to swell for about 10 minutes.
6. 6
   Scatter the topping over the blueberries.
7. 7
   Bake on a lower shelf for about 15 minutes until golden.
8. 8
   Cool for a few minutes and serve warm or lukewarm with custard, cream, or ice cream.