Blueberry Schlumpf

By • August 21, 2013 37 Comments

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Author Notes: I got this recipe from my father's distant cousin, Hasso, who serves it each year in Sorrento, Maine. Make a double batch, serve it hot and gooey, and be sure you have some vanilla ice cream on hand.Marian Bull

Makes one 8 x 8-inch pan

For the filling

  • 1 quart wild blueberries (conventional will do)
  • 2 tablespoons flour
  • 2 tablespoons sugar

For the topping

  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter, cut into pieces
  1. Preheat your oven to 350 °F.
  2. Mix the filling ingredients and put in an 8 x 8 baking dish.
  3. Mix the topping roughly (so that it's still lumpy) and sprinkle over top. Bake for 30 minutes. Serve hot, preferably with vanilla ice cream.

More Great Recipes: Blueberries|Fruit|Desserts

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Comments (37) Questions (0)

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23 days ago chefrockyrd

Never ever heard of this name but its got to make you smile just saying it.
I am totally in love with this. I live in down east ME where the wild blueberries come from and near the town where Hasso lives. Nope, don't know him either. But I am thankful for his recipe. There are many wonderful bakers near us that make recipes that have evolved over time. I guess its what you do when you don't have all of the ingredients or enough of them and the snow is ten feet deep?

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about 1 month ago Kris

Can I use white whole wheat flour? Don't have any other flour on hand. I do have rolled oats and nuts.

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2 months ago chris

Wonderful easy-and-delicious dessert. I added some oatmeal and pomegranate molasses into the topping, and served it with yoghurt whipped cream. The four y/o particularly liked the name and kept bursting out with "schlumpf!" while we scraped the dish clean. I'm trying it with apples and blackberries, next.

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2 months ago chris

I should more accurately have said "rolled oats" instead of "oatmeal" ... :)

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4 months ago stephanie

Made+this+yesterday.+Loved+it!+However,+one+question...+I+am+not+a+seasoned+baker,+so+this+could+be+user+error....+But,+after+I+baked+it+for+30+minutes,+the+flour+on+top+was+still+powdery+and+flour-y.++Did+I+not+mix+it+enough?+Any+tips?+thanks!!!

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4 months ago Amanda Hesser

Amanda is a co-founder of Food52.

This is an easy fix -- next time, just mash together the topping ingredients a little more so the butter incorporates more of the flour and sugar. Glad you liked the recipe!

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6 months ago emcsull

now perhaps I am picking nit but how does a schlumpf differ from a crumble ?

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6 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Much less fruit to topping.

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about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

We ran out of unsalted butter, so I used salted this time -- and I might use it next time, too! (Just remembered, I tossed a teaspoon or two of vanilla extract with the berries.) Also, we had a big group for dinner so I multiplied the recipe by 2.5x and it works well on a commercial baking sheet -- the low sides helped the topping crisp. It took a little longer -- more like 40 minutes but that may be due to our unruly oven. Easily served 12 people, with vanilla ice cream. Big hit again!

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about 1 year ago Rosalind Rogoff

I used to spend summers in Maine and the Maine blueberries are not like the fat, juicy ones in the supermarket. We used to go out to the woods and pick them and bring back buckets of them for pies and jam. I've never heard of a schlumpf, but I will definitely try making this one.

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about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This is so delicious! I used frozen wild Maine blueberries, added an extra spoonful of flour and a pinch of nutmeg to the berries. I baked it for 5 minutes more. Divine. Can't wait to try it with fresh berries. This is my new favorite summertime dessert. Thanks, Marian!!!

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about 1 year ago Laurie

I wonder if you could make this with apples? I live in apple/wine country and the apples are picked right off the trees.

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about 1 year ago Pamela Parker

i can't wait to make one

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about 1 year ago Tracie

I just made this and it was the easiest, most delicious dessert I've made in a while. Love having this simple dish in my recipe box! My guest were scraping the pan!

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about 1 year ago Marian Bull

Oh, I'm so happy to hear this! It really is a gem.

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about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Made this with raspberries and black raspberries --- also delicious! Love schlumpf as much as I love saying schlumpf!

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about 1 year ago Marian Bull

Team schlumpf forever!

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about 1 year ago Susan

Followed recipe exactly -- delicious. Especially with vanilla ice cream and SOOO easy!

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about 1 year ago Marian Bull

The ice cream is key! Glad you liked it.

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over 1 year ago Louis Tufano

I use fresh peaches and fresh blueberries.

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over 1 year ago Nikki

So you add peaches to the blueberries/blackberries? Or do you just use peaches?

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over 1 year ago Louis Tufano

I make the exact recipe but add fresh peaches and one more tsb of sugar it comes out great but I cook like my mother who came from Italy.

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about 2 years ago Nikki

So, blackberries would work as well in any of these recipes?

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about 2 years ago Marian Bull

Yes!

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about 2 years ago acap

do frozen blueberries work?

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about 2 years ago Evonne

My question too!

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about 2 years ago Marian Bull

I've never made this with frozen blueberries, but I would definitely suggest thawing and draining off water first. Let me know if you try it!

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about 2 years ago sweet fang

Can this be made Gluten free with a GF flour or an almond flour?

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about 2 years ago Marian Bull

I'm sure you could definitely try it! I think a GF all-purpose mix would be your safest bet, but I imagine almond flour would be delicious.

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about 2 years ago celi

Marion dear, with mom and dad here in Sorrento and realized that I m one of your " groupies " love this Hasso recipe! Xo celi

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about 2 years ago Marian Bull

How great!