Bilberry Crumble (Swedish Blåbärssmulpaj)

Blåbärssmulpaj (bilberry crumble) is extremely popular in Sweden both as a hot pudding and for fika. The two versions are usually made slightly differently as the fika version often includes a pastry case and uses more potato flour (starch), so that the filling sets, and is usually served with vaniljsås (vanilla sauce). When bilberry crumble is to be served as a hot pudding it is usually cooked at a higher temperature and the filling is normally juicy and not set. It is normally served with vanilla ice cream or vanilla sauce. There are recipes for both versions below. The popularity of blåbärssmulpaj in Sweden is accounted for by the fact that bilberries (wild blueberries) grow extremely well there, with 17% of the country said to be covered with bilberries. Naturally, many Swedes enjoy going out to pick their own berries, especially as they are not normally sold in supermarkets because they don't transport very well.

Pastry:
8 oz all-purpose flour, unbleached (225 g)
4½ oz butter, cold, cubed (125 g)
1 oz confectioners' sugar (25 g)
1 egg, lightly beaten
1-2 Tbsp. water

Filling:
1 lb bilberries, fresh or frozen (450 g)
4½ oz caster superfine sugar (125 g)
4 Tbsp. potato flour (starch)

Crumble Topping:
5 oz all-purpose flour, unbleached (150 g)
2½ oz caster superfine sugar (75 g)
1 Tbsp. vanilla sugar (optional)
4 oz salted butter (100 g)

Method for Fika Version:
Lightly butter a 23 cm (9") pie dish, or a loose-bottomed tart tin, that is at least 3 cm (1¼") deep.

Add the flour, butter and confectioners' sugar to a food processor and whizz until the mixture is like breadcrumbs. Add the beaten egg and a Tbsp. of water and whizz again until it forms a ball, adding more water if it is too dry.

Roll out the pastry on a floured work surface until it is slightly larger than your dish or tin. Use the pastry to line the dish/tin and trim the edges. Chill for 20-30 minutes.

Preheat the oven to 300°F (150°C/130°C fan, Gas Mark 2).

In a separate bowl, mix the berries, sugar and potato flour (starch). Tip into the unbaked pastry case.

For the Crumble Topping:
Mix the crumble topping ingredients in a food processor until it forms coarse crumbles, but take care not to mix it for too long as you don't want it to form a dough ball.

Spread the crumble over the berries, so that you can just about see the berries underneath. (You may not need all the topping, but you will need most of it. Bear in mind that it shrinks when it is baked.)

Bake for 45 minutes, or until the crumble is a nice golden-brown colour.

Remove the crumble from the oven and leave for at least an hour, so that the filling 'sets'.

Bilberry Crumble with Vanilla Sauce:
Serve cold with vanilla sauce or whipped cream.

Filling:
1 lb bilberries, fresh or frozen (450 g)
4½ oz caster (superfine) sugar (125 g)
1 Tbsp. potato flour (starch)

Crumble Topping:
5 oz all-purpose flour, unbleached (150 g)
2½ oz caster superfine sugar (75 g)
1 Tbsp. vanilla sugar, optional
4 oz salted butter (100 g)

Method for A Hot Crumble:
Lightly grease a 23 cm (9") pie dish that is at least 2½ cm (1") deep and preheat your oven to 450°F (230°C/210°C fan, Gas Mark 8).

Mix the berries, sugar and potato flour (starch) and tip into the greased pie dish.

Mix the crumble topping ingredients in a food processor until a coarse crumble is formed, but take care not to mix for too long as you don't want it to form a dough ball. Spread over the berries, so that you can just about see the berries underneath. (You may not need all the topping, but you will need most of it. Bear in mind that the topping shrinks when it is cooked.)

Bake for about 25 minutes, until the topping is golden brown. Serve with ice cream or vanilla sauce.

Makes 8 servings.