Blueberry Crumble

Hello spring!

Even though it is still cold here in Stockholm, but there is spring in the air and I love it. There is a different kind of freshness, something that tells me something is about to begin. Yes, the flowers are about to cover the ground. It will be green soon, and there will just fragrance all around. And, soon there will be berries…yay!!! They are already in the market, but it is just the beginning.



Ever since, I had the blueberry crumble in office (Thanks to the lovely colleagues who made fika for the whole office, salutes to them), I wanted to give it a try. All I was waiting for was Springgggg and berries. And, now that both of them are here, I did it. Simple!

Blueberry crumbleDoesn’t it look scrumptious? Me and Abhisek could stop digging in this delectable dessert. And, not only yummy, it is super easy to make. Here is how:

Ingredients for Blueberry Crumble

  • All Purpose Flour or APF – 3/4 cup or 90 grams
  • Rolled oats – 3/4 cup or 90 grams
  • Maple syrup – 1/4 cup or 2 Tbsp
  • White sugar (granulated) – 1/4 cup or 55 grams
  • Salt – 1/4 tsp
  • Cinnamon powder – 1/4 tsp (optional)
  • Unsalted butter – 1/2 cup or 110 gms (cut into pieces)
  • Silvered almonds – 1/4 cup or 55 gms
  • Fresh blue berries – 300 gms
  • White sugar to coat berries – 1/4 cup or 55 gms (adjust as per sweetness of berries)
  • APF to cover the berries – 2 tbsp
  • Lemon zest – 1 tsp

Blueberry crumble

Method for Blueberry Crumble

  1. Preheat oven to 200 C.

For the crumble

  1. In a mixing bowl, add the flour, oats, sugar, maple syrup, cinnamon, and salt. Mix well with hands or process in a food processor until combined.
  2. Add the butter and mix well until the mixture is crumbly and no pieces of butter are visible.
  3. Stir in the almonds.

For the berry filling

  1. In another mixing bowl, place the berries.
  2. Add the sugar, lemon zest, and APF. Toss gently.


  1. Grease the baking tin.
  2. Transfer the berries fruit to your baking tin and top it evenly with the crumble mix.
  3. Bake for approximately 30 -35 minutes or until the topping is crisp and golden brown. At this stage, you will notice that the berry juices are beginning to bubble.
  4. Remove from oven and place on a wire rack to cool for about 30 minutes.
  5. Serve with vanilla sauce or vanilla ice cream.


  • You can substitute maple syrup with 50 gms of light brown sugar.
  • You can chose to make the crumble with any berries or a mix of berries, or even other fruits like apples.

Happy Spring!

Blueberry crumble


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