Wild berries crumble pie & summer memories! ☀️ Inbox Hävenly Baked Goods

  Crumble pie made with wild blueberries, raspberries and almond paste.

Back baking for you! 
We are back from our vacation! Our bakers got a well-deserved break, and we were able to make some installations in the bakery in preparation for our new oven.

Although I had to work a bit more than anticipated while in Sweden, I was blessed with a lovely time with family and friends. The weather wasn't always playing along, but I have to admit that I prefer the "typical" Swedish summer with some rain and colder temperatures to the heat we are currently experiencing in Boulder! One thing that we loved to do was to go into the forest by my parent's house and pick lots and lots of wild blueberries and raspberries. When we got back the girls helped make a yummy crumble pie with almond paste. Check out the recipe below! 

Friendly reminder to place your order for pick up at the bakery.  Pick-up is from 1 pm until 4 pm Wednesday, Thursday and Friday. Need to stop by after 4 pm?  Just email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up. 

Berry Crumble Pie with Almond Paste
So I have to confess that I have never used a recipe when making a crumble pie. Therefore, the measurements below are more of a rough guide. Adjust a little as you see fit. The pie will be yummy! If you don't have almond paste you can use coconut sugar, maple syrup or honey instead.
 

Ingredients
2-3 cups rolled oats
1 cup almond flour 
About 1 cup coconut oil
4-5 cups blueberries/raspberries (you can use frozen if you like)
0.5 cup walnuts, hazelnuts or almonds chopped for some crunch (optional)
0.5 -1 cups frozen almond paste ( or substitute with coconut sugar, maple syrup or honey)
Pinch of salt
1 tsp cardamom (optional)

Instructions
Preheat the oven to 375F.
1. Grease a pie form
2. Put the berries in the form (they will shrink substantially so pile high!)
3. Mix the oats, almond flour, chopped nuts, salt, cardamom and chopped almond paste until you get a chunky crumble. Cover the berries with the crumble. 
5. Grate frozen almond paste on top
6. Bake for about 20 minutes

Serve as is or with whipped cream, whipped coconut cream or vanilla ice cream! (If you are in Sweden, try vanilla sauce available in all supermarkets).