Blueberries with rye crumble topping
A cheat's blueberry pie with a tasty rye crumb topping. Can't get any easier.
Preparation: 5 min + 30-40 min in the oven | Serves 4-6
Ingredients
Warm the oven (200°C, fan 175°C). Mix the blueberries with sugar, potato flour and vanilla sugar. Whisk the softened butter with sugar in a separate bowl for a couple of minutes. Add the rye flour & baking powder mix to the butter emulsion and mix. Line a smallish, high-edged oven pan (lasagne dish or else) with baking paper and sprinkle the blueberry mix on the bottom. Cover with small rye dough crumbles (and sprinkle pistachios on top, if you like). Bake for ~30-40 minutes until dark golden brown and serve with vanilla sauce or ice cream.
A cheat's blueberry pie with a tasty rye crumb topping. Can't get any easier.
Preparation: 5 min + 30-40 min in the oven | Serves 4-6
Ingredients
Crumble
100 ml softened, salted butter
50 ml sugar
150 ml rye flour
0,5 teaspoon baking powder, mixed with flour
Blueberry mix
300-400 ml frozen blueberries
50 ml sugar
25 ml potato flour (starch)
1 teaspoon vanilla sugar
Optional addition
A handful of peeled, unsalted pistachios
PreparationWarm the oven (200°C, fan 175°C). Mix the blueberries with sugar, potato flour and vanilla sugar. Whisk the softened butter with sugar in a separate bowl for a couple of minutes. Add the rye flour & baking powder mix to the butter emulsion and mix. Line a smallish, high-edged oven pan (lasagne dish or else) with baking paper and sprinkle the blueberry mix on the bottom. Cover with small rye dough crumbles (and sprinkle pistachios on top, if you like). Bake for ~30-40 minutes until dark golden brown and serve with vanilla sauce or ice cream.
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