Mini bilberry crumbles with hazelnuts

Mini bilberry crumble with hazelnuts and custard.

One of the easiest and most delicious desserts that you can make is a crumble. It’s almost impossible to fail and you can vary the filling depending on your current craving or on which fruit you have available at home. In the summer a gorgeous nectarine and raspberry crumble is exactly what you need and during autumn the perfect crumble contains bilberries accompanied by hazelnuts, which is what I did today. To add some more nut flavour I added toasted oat flour to the crumble, which is called skrädmjöl in Swedish. It’s a brown flour made of toasted oats and since I bought it for the first time not long ago I love to try it out in old recipes as it gives a kind of nutty flavour. Next time I’ll substitute some of the whole wheat flour in sunflower seed cookies with the toasted oat flour, I think it will add a nice touch to the cookies.

    Mini bilberry crumbles with hazelnuts
    (makes 4 small crumbles)

    60 gram butter
    50 ml caster sugar (of which half is vanilla infused)
    200 ml flour (125 ml wheat flour and 75 ml toasted oat flour – skrädmjöl)
    50 ml hazelnuts, chopped

    bilberry filling:
    225 gram bilberries (about 400 ml)
    1 tsp sugar
    1 tsp potato flour

    Pre-heat the oven to 200 degrees C.

    Divide the bilberries evenly in four small oven proof ramekins. Divide the sugar and potato flour evenly over the bilberries.

    Place the sugar, butter and flour in a bowl. With the tips of your fingers rub the ingredients together until you have a crumbly mixture. Add the hazelnuts. Cover the bilberries with the crumbles and bake for 15 minutes until the topping is nicely browned. Serve with vanilla ice cream or custard.

19 Responses to “Mini bilberry crumbles with hazelnuts”

  1. megan
    October 8th, 2007 02:27

    All I can say is “OMG Major yum.” Can you send just one my way?

  2. Meeta
    October 8th, 2007 08:13

    Lovely Dagmar! Reminds me that I have not made a crumble in ages. These look out of the world!

  3. Pille
    October 8th, 2007 08:42

    I’m curious about skrädmjöl now, need to see if it’s available here. Lovely photos – I think many desserts look so much nicer if they’re mini size:)

  4. Mallow
    October 9th, 2007 05:47

    I really want some!

  5. Cheryl
    October 10th, 2007 14:50

    I would have much rather had this for breakfast this morning than what I had. That looks so amazing.

  6. Christina
    October 11th, 2007 17:14

    Very cool that you used skrädmjöl. Have you visited Stöpafors’ website and seen their recipe collection? If not, http://www.stopafors.se/ . You should try Nävgröt … scary dish that dates back to the olden days. It’s terrific that old products are coming back to use.

    Got to make myself some crumbles now.

  7. Gloria
    October 11th, 2007 18:45

    I love this recipe, really so nice. Gloria

  8. Imienniczka
    October 13th, 2007 20:12

    Cudowna strona! Pozdrawiam/Dagmara

  9. Sharon
    October 14th, 2007 12:52


    Where do can find skrädmjöl in Stockholm? I’m very curious to try it.

  10. maria~
    October 16th, 2007 22:26

    Simply gorgeous! But anyway, what are bilberries? Don’t know that I’ve ever seen it before…

  11. Tartelette
    October 17th, 2007 06:00

    If my computer could kiss you right now…these are just lip smacking good looking!

  12. peabody
    October 17th, 2007 08:35

    Intriguing. I am not familiar with this type of berry. But it looks fabulous.

  13. Tender
    October 18th, 2007 08:45

    I really want some! Nice recipe

  14. Dagmar
    October 21st, 2007 14:56

    Megan: A virtual crumble is on it’s way :-)

    Meeta: Thanks!

    Pille: If you don’t find it then let me know and I’ll send you some :-) I agree that mini versions look much prettier.

    Christina: Thanks for the tip!

    Dagmara: Slicznie dziekuje!! :-)

    Sharon: You can find it in NK (ground floor in the ICA food store.

    Maria: Bilberries are the nothern European variant of blueberries, they are more acid and are blue inside.

    Tartelette: That sounds scary :-) Thanks!

    Peabody: Bilberries are the nothern European variant of blueberries, they are more acid and are blue inside. They are delicious.

    Tender: thanks!

  15. Ashley
    October 22nd, 2007 07:54

    Those look beautiful, especially the one with the custard! Custard and that crumbley topping look like such a great combination.

  16. clumsy
    October 26th, 2007 23:50

    That first picture is to die for. I was flipping through my list of food blogs and this one caught me in my tracks!

  17. hanns
    September 21st, 2009 18:37

    this looks so dang good i wish i had some right now

  18. Micha
    September 21st, 2009 18:39


  19. wow
    September 21st, 2009 18:40

    that^^^wtf haha i bet u do

Leave a Reply

Thank you very much for leaving a comment. I really appreciate it.