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Blueberry Schlumpf

by:
August 21, 2013
5
21 Ratings
Photo by Eric Moran
  • Makes one 8 x 8-inch pan
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

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Blueberry Schlumpf
Ingredients
  • 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
Directions
  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.
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Recipe by: Marian Bull

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58 Reviews

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aclincol August 14, 2023
I just made this w almond flour and it was very soupy…. It didn’t work out well. But I had success in the past with AP flour.
Mike F. August 14, 2023
Hmmm... you used almond "flour" instead of wheat flour. What could go wrong?
Mike F. August 8, 2023
On the slim chance the original poster still reads reviews - this is the best dessert recipe I have made in a few years. It's unbelievably simple and has over the top taste. The next night was just as flavorful and crispy.

This is a 1%er. Just make it.
The C. July 8, 2022
Wow! Loved this recipe. Made with blueberries picked up at my local farmer's market. Absolutely delicious!
Pat June 10, 2022
Made the schlumpf the way my mother made it by adding 1 tsp. of grated lemon rind, 1/4 tsp. nutmeg & 1/2 tsp. cinnamon to the flour/sugar mixture that the blueberries are tossed in. A schlumpf is something that is a little odd, not like a buckle, a cobbler or crisp. If you had flour, sugar & butter you can make any flavor of schlumpf.
lauraballou August 17, 2020
I have made twice and it is a great "go to" summer dessert. Second time mixed local peaches and blueberries added a bit of lemon juice and pinch of salt to fruit and cinnamon, nutmeg and salt to topping. Family Favorite and so easy.
Amanda H. August 17, 2020
Great to hear, and thanks for sharing your tips!
Michael F. January 12, 2019
Used half blueberries and half raspberries and this was so delicious.
BAD C. November 28, 2018
Love this recipe! Do you think it would work with rice (or other) flour for the GF among us?
Babs I. November 28, 2018
My suggestion would be to use rice flour in the filling and gluten free girl’s flour ratio in the topping.
Amanda H. November 29, 2018
Haven't tried it with anything but all-purpose flour; since the flour isn't needed to bind, say, a crust, it should be ok. Definitely worth an experiment.
BAD C. December 2, 2018
Thank you both for your comments. I tried it - rice flour in the filling and a GF flour mix in the topping. It was as good as ever. Frozen berries work here, with one extra tablespoon of flour and a bit longer in the oven.
Amanda H. December 2, 2018
So glad it worked! Thanks for the follow up -- I'm sure other cooks will appreciate your tips!
Anne September 9, 2018
Even using week old grocery store blueberries, this dessert transformed into something amazingly gooey and magical. Must serve with vanilla ice cream!
Anna August 7, 2017
This was wonderful!!! My family makes something similar using pie filling and cake mix but this topped it!!! We sprinkled cinnamon on top and served with ice cream! Loved it!
ENEB August 1, 2017
I HIGHLY recommend this recipe. Kids and grown-ups LOVE it. You do have to mix the top layer with the blueberries up before you put it in bowl --otherwise too lumpy/powdery. Once mixed -- its divine! You definitely need vanilla ice cream with it.
Tammie G. June 13, 2022
I agree. The overall was very very tasty as I make a gluten free topping (hazelnut and almond flour) and found it very floury. I tried to toast the top and where it did was really excellent. Next time, I’ll add oats to help bind topping more into a crunchy top.
Tarek November 25, 2016
This looks delicious and simple!
Can I use frozen blueberries? Thanks!
Amanda H. November 25, 2016
I haven't tried it with frozen berries but I think it would work. I would add another tablespoon flour to the blueberry mixture because the berries will juice more.
Jen L. August 18, 2016
Delicious! The only thing I would have changed is mashing up the topping a bit more...my butter pieces (small cubes) left the rest of the topping looking to powdery after baking. Doesn't matter though when you mix it with good vanilla ice cream!
Julie August 15, 2016
This recipe is absolutely amazing! I bought 5lbs of blueberries at the last farmers market, so I had to make this. I followed other commenters' advice about adding a little lemon juice, and it was divine. I've had to ration it out, so I wouldn't eat the whole thing at once!
Babs I. July 15, 2016
I just made it last night; it's wonderful. I did bake it 10-15 longer, as the topping still looked floury after 30 minutes. I added a pinch of sea salt to the filling, but it would benefit from a little lemon juice, as well, to brighten it a little more.
MargaretB May 31, 2016
This was *great*. Blueberries were on sale for like $1/pint this weekend, but I didn't want to spend a ton of time baking. This came together in less than 10 minutes and was absolutely perfect. It's lovely to find a simple recipe that works so beautifully.
chefrockyrd August 12, 2015
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?
Kris July 7, 2015
Can I use white whole wheat flour? Don't have any other flour on hand. I do have rolled oats and nuts.
chris July 4, 2015
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.
chris July 4, 2015
I should more accurately have said "rolled oats" instead of "oatmeal" ... :)
emcsull March 16, 2015
now perhaps I am picking nit but how does a schlumpf differ from a crumble ?
Amanda H. March 16, 2015
Much less fruit to topping.
Amanda H. August 31, 2014
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!