Cardamom + blueberries is like a match made in heaven.

Add some crumble pie into that combination and you are in paradise. Yes, you get the drill. This is so good and something that is so fantastic to make now during spring, summer and then autumn. Because I love berry-desserts during spring and summer, and thereafter blueberry season is on and the blueberries taste as good as ever. You get it, make this!

THIS RECIPE IS:

• Vegan

• Sugar Free

• Suiting for all seasons

• Delicious

• Great served together with custard sauce or vanilla ice cream

Blueberry Cardamom Crumble Pie

a smaller pan

INGREDIENTS:

150 g fresh or frozen blueberries

1 tbsp lemon juice 

a pinch of real vanilla

1/2 dl stevia or sweetening

Possibly 1 tbsp corn starch*

100 g soft vegan butter

1 dl stevia or sweetening

2,5 dl oats

3/4 dl plain flour

1,5 tsp cardamom

a pinch of salt 

HOW TO MAKE:

• Place your berries in a small sauce pan together with the lemon juice, vanilla and stevia. Heat and let the berries start melting. Stir occasionally until it becomes a thick sauce with berries left. Be careful we don't want the berries to be mashed completely, it's nice to have some bites left. Let it cool.*

• Heat oven to 220 degrees C.

• Place your soft butter in a bowl with the sweetening. Mix together. Stir in all remaining ingredients thoroughly so that there aren't any thick butter lumps left.

• Press out half ot the batter into a pan, approx 15x15 cm. Spread out a layer of the berry sauce. Top with the remaining crumble mixture and press it down a little bit.

• Bake in the oven for approx 20' or until golden.

• Serve as it is, with vanilla custard sauce or vanilla ice cream.

*NOTES:

• If your berry sauce is too watery, mix out corn starch with a little bit of water and add to the sauce pan. Stir until the sauce thickens. Let it cool.