Today I experienced the worst round of golf in history. We left our home early, it was a bit chilly but the sun was shining and everything was great. We entered the golf course and teed off. Then autumn came to town. Hard. The rain poured down horizontally and there was true nordic winds that felt like they were freezing us right down to our bones. So somewhere in a water-filled bunker in 12 freezing degrees we decided that we weren’t enthusiastic enough about this sport to take this anymore. So, we went foraging instead and came home with a bucket filled of blueberries. Still as freezing but so much more productive.
I read somewhere that only about 5% of the fruit and berries in the Swedish forests are picked and used. That means that 95% are going to waste. Such a shame. I did what I could to minimize that waste today and made this blueberry crumble. I’ve always loved the crumble – it’s such a simple and humble dessert that evokes those childhood memories of eating apple crumble with such a massive amount of creme anglaise that you basically needed a rowing boat to get to the actual crumble. I also love that you can whip a crumble up so easily if you get unexpected visitors using cupboard ingredients and frozen berries. Today I paired my blueberries with sea buckthorn for a tangy kick to the otherwise sweet topping and the shredded coconut in the crumble brings a chewy and nutty flavor that works so nicely with the blueberries.
Ingredients – filling
200 g blueberries, fresh or frozen
50 g sea buckthorn (or just more blueberries)
1 tbs flour
3 tbs sugar
Ingredients – coconut crumble
2 tsp vanilla sugar
3 tbs sugar
35 g shredded coconut
200 g flour
150 g salted butter in room temperature
Blueberry and sea buckthorn coconut crumble
Filling – Preheat the oven to 200 degrees. Add the blueberries, sea buckthorn, flour and sugar in a pie dish and mix thouorulghy.
Coconut crumble – Mix both the sugars, the coconut and flour in a bowl and add in the butter in small pieces. Rub the mixture with your hands until a crumbly consistency or use a electric whisk. Sprinkle the mixture over the filling and bake for about 25-30 min. Serve with vanilla ice cream or creme anglaise.