Blueberry Schlumpf

By • August 21, 2013 • 18 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 8x8" 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 butter
  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.

Comments (18) Questions (0)

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3 months ago Louis Tufano

I use fresh peaches and fresh blueberries.

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3 months ago Nikki

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

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3 months 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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8 months ago Nikki

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

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8 months ago Marian Bull

Marian is an editor at Food52.

Yes!

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8 months ago acap

do frozen blueberries work?

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8 months ago Evonne

My question too!

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8 months ago Marian Bull

Marian is an editor at Food52.

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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8 months ago sweet fang

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

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8 months ago Marian Bull

Marian is an editor at Food52.

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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8 months 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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8 months ago Marian Bull

Marian is an editor at Food52.

How great!

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8 months ago suzi

if one were to substitute the butter, would perhaps coconut oil work, or almond butter? your thoughts would be appreciated, as is your beautiful schlumpf!! love that word as i write it for the first time in my life : )

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8 months ago Marian Bull

Marian is an editor at Food52.

I definitely think coconut oil is a better bet than almond butter as it behaves similarly to regular butter. let me know if you give it a try!

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8 months ago jeane

How much is a quart in grams (or ounces?)

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8 months ago Nancy Mck

A quart of blueberries weighs 1.5 pounds.

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8 months ago jeane

Thanks Nancy!

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8 months ago JazzDragon

Now I know what to do with the (literally) pounds of blueberries I have!