Björnbär, blackberries, can be found all over Sweden. It’s also possible to find hjortron (cloudberries), bläbår (bluberries) and äpple (apples) in the summer. Cloudberries are found in northern Sweden where the summer days give them warmth to be golden, sweet, and tarty and fun to pick.
Picking blackberries is tricky. The berries sit on these sticky and prickly branches that enjoy attacking you if you attack it. Plus there are plenty of spider webs and if you are like me, need a spider webmaster to access the berries hidden in the bushes. Hello Þorbjörn!
Since these were fresh blackberries, we could not let them go to waste. So we had to make pie. Blackberries are popular as a cobbler (where the there is a rollet oat topping but no pie crust) instead of a regular pie.
Found a recipe online and tweaked it to give the blackberry pie subtle tastes. You can switch out the blackberries for fresh southern peaches, apples, or blueberries.
Blackberry Cobbler (Björnbärspaj)
175g butter (smör)
3 dl flour (vetemjöl)
3 dl rolled oats (havre gryn)
6 Tbsp sugar
1 tsp cinnamon (kanel)
2 tsp vanilla sugar (vanilj socker)
Preheat oven to 200C.
Lightly butter a pie pan.
In a bowl, mix together blackberries with 3 tablespoons sugar and 1 teaspoon vanilla sugar. Dump into paj shell.
Heat the butter until just melted. On low heat add the remaining sugar (regular and vanilla sugar) and cinnamon and mix in until it dissolves. Then add the flour and rolled oats and combine well. It will look like a gooey paste.
Spread the topping over the berries and that’s it for the cooking!
Place into the oven on the middle rack for 25-30 minutes or until the top is nicely browned.
I love having pie with whipped cream and a little bit of ice cream. Mmmhmm!