BLUEBERRY AND SEA BUCKTHORN COCONUT CRUMBLE

 

BLUEBERRY AND SEA BUCKTHORN COCONUT CRUMBLE

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.

BLUEBERRY AND SEA BUCKTHORN COCONUT CRUMBLE

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. 

BLUEBERRY AND SEA BUCKTHORN COCONUT CRUMBLE

4 Comments Add yours

  1. A_Boleyn says:

    “Golf, a good walk” … well, we won’t go there. (Blame Mark Twain.) Foraging for blueberries sounds like fun. I wish I could go foraging at least once. 🙂

    The crumble looks delicious but I’ll have to look up sea buckthorn.

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    1. Haha. That really made me giggle!
      It’s amazing, I always go a couple of rounds each year. One for raspberries early summer, one for blueberries around this time and later in the autumn it’s time for the lingonberries 🙂
      Thank you so much! I know that they are sometimes easier to find dried rather than frozen or fresh. It such a great berry, it has a lovely tang and so healthy!

      Liked by 1 person

  2. Oh well, you day did not end up in disaster, you got blueberries and lots of them 🙂 95% wastage, that is a lot, really so sad !!! Your pie looks so mouth watering, yes, you have made me hungry AGAIN, but I love it 🙂 Not sure what buckthorn is,but will do some research. 🙂 and I love coconut, so I hope I can make this soon. x

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    1. Oh yeah. I picked a whole bucket full of them 🙂 so spoiled!
      Haha I’m so sorry for making you hungry but I must say you have the same effect on me with your beautiful recipes! I think we use sea buckthorn up in the north more than the rest of the world. It’s usually easier to find them dried rather than frozen 🙂 hope all is well with you! Xx

      Like

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