As the Finnish blueberry season is at its finest, why not combine two all-time favourites: pie and blueberries! This pie is a mix of both sweet, tangy, crunchy and fluffy – in other words: a perfect end-of-summer treat! Only a few ingredients and bowls needed, so the recipe is great for those days when you’re in need of a quick treat to be served.

For the pie base you’ll need 🫐

400 g Blueberries 
4 dl All-purpose flour 
1 tbsp Baking powder 
2,5 dl Brown sugar 
0,5 dl White sugar 
1,5 dl Canola oil 
2 dl Vegan vanilla yoghurt (I used oat vanilla yoghurt) 
1 dl Plant based milk (I used oat milk) 

Making the crumble 🥧

1,5 dl All-purpose flour 
1,5 dl Rolled oats 
100 g Vegan butter (I used Violife’s Vioblock)
0,5 dl Brown sugar 
0,5 dl White sugar

Additional:

Vegan whipped cream or vanilla sauce on top (I used Oatly’s Vanilla Sauce)

Making the pie base:

1. Combine the flour, baking powder and both sugars in a bowl and mix together evenly.
2. When the dry ingredients are mixed, add the canola oil, vanilla yoghurt and milk into the mixture and combine to form a smooth batter.

The crumble making:

1. Mix all of the crumble ingredients together in a separate bowl and set the mixture aside to wait.

Putting the pie together:

1. Pour the pie base batter into a medium sized baking pan (I used 35 x 23 cm).
2. Add the blueberries on top of the base batter.
3. Finish the pie by adding the crumble batter in chunks on top of the blueberries.
4. Bake the pie in 200 C for 45-50 minutes in the bottom of the oven until the crumble is golden in colour.