Blueberry Schlumpf

By • August 21, 2013 • 29 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.
Jump to Comments (29)

Tags: blueberries, blueberry, dessert, fruit, maine, simple, Summer, wild

Comments (29) Questions (0)

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Tad_and_amanda_in_the_kitchen

22 days 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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26 days 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.

Mrs._larkin_370

29 days 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 month 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.

Stringio

2 months ago Pamela Parker

i can't wait to make one

Flower

2 months 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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2 months ago Marian Bull

Marian is Food52's Associate Editor.

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

Tad_and_amanda_in_the_kitchen

2 months 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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2 months ago Marian Bull

Marian is Food52's Associate Editor.

Team schlumpf forever!

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3 months ago Susan

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

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2 months ago Marian Bull

Marian is Food52's Associate Editor.

The ice cream is key! Glad you liked it.

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8 months ago Louis Tufano

I use fresh peaches and fresh blueberries.

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8 months ago Nikki

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

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8 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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about 1 year ago Nikki

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

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Yes!

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about 1 year ago acap

do frozen blueberries work?

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about 1 year ago Evonne

My question too!

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

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 1 year ago sweet fang

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

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

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 1 year 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 1 year ago Marian Bull

Marian is Food52's Associate Editor.

How great!

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about 1 year 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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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

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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about 1 year ago jeane

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

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about 1 year ago Nancy Mck

A quart of blueberries weighs 1.5 pounds.

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about 1 year ago jeane

Thanks Nancy!

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about 1 year ago JazzDragon

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