Set the oven to 175 C.
Butter a pie tin. Fill it with (blue)berries- fresh or frozen. A few raspberries found its way to this pie, was out picking blueberries and found some wild raspberries too 😀
Dust the berries with corn starch and sugar.
Melt the butter.
Add heavy cream and treacle. If you cannot get hold of treacle corn syrup works too.
In a separate bowl mix wheat flour, baking powder, oatmeal and sugar.
I didn't have enough white sugar so I used about 50/50 white sugar and raw sugar.
Add the mixed dry ingredients to the pot.
Cover the berries with the batter. Bake for 30-40 min. depending on the oven and how crunchy you want it.
Here we have it, the beauty.
Serve semi warm or room- temperatured, with vanilla sauce or similar.
- 250.0g Blueberries
- 2.0Tbsp Potato flour or corn starch
- 45.0g Sugar
- 150.0g Butter
- 50.0ml Cream
- 50.0ml Treacle
- 90.0g Oatmeal
- 120.0g Wheat flour
- 1.0tsp Baking powder
- 180.0g Sugar