Blueberry Cocoa Crumble

July  7, 2021
4 Ratings
Photo by James Ransom Prop Stylist: Andrea Foti Food Stylist: Anna Billingskog
Author Notes

Orange blossom water and honey highlight blueberries’ natural floral aroma. Then—bam! pow!—a bitter, crunchy black cocoa streusel adds punchy contrast. I love black cocoa because it makes everything taste like Oreos, but if you don’t have it, swap in what’s around: Natural cocoa will be mild and fruity, while Dutch-processed cocoa will make the crumble deeply chocolatey. Try this with a drizzle of cold cream for that dunked-in-milk vibe. Crumbles are one of those rare desserts that give you some room to groove—check out my article here to learn all the ways you can make this recipe your own, and be sure to try my Nectarine & Pistachio Crumble, too.
Sohla El-Waylly

Watch This Recipe
Blueberry Cocoa Crumble
  • Prep time 15 minutes
  • Cook time 1 hour 30 minutes
  • Serves 6
  • Fruit Filling
  • 1,000 grams (about 5½ cups) fresh or frozen blueberries (thawed if frozen), from about 4 pints
  • 100 grams (5 tablespoons) light honey (like clover or wildflower), plus more if needed
  • 20 grams (2 tablespoons plus 2 teaspoons) tapioca starch or cornstarch
  • 1 tablespoon rose or orange blossom water
  • 1 tablespoon freshly squeezed lemon juice, plus more if needed
  • 1/4 teaspoon kosher salt
  • Black Cocoa Crumble
  • 1 1/4 cups (156 grams) all-purpose flour
  • 2/3 cup (130 grams) packed light or dark brown sugar
  • 2/3 cup (70 grams) old-fashioned rolled oats
  • 1/4 cup (20 grams) black, Dutch-processed, or natural cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 10 tablespoons (140 grams) room-temperature unsalted butter, cut into ½-inch cubes
  • Heavy cream, whipped cream, crème fraîche, or ice cream, to serve (optional)
In This Recipe
  1. Adjust an oven rack to the lower-middle position and heat to 350°F.
  2. In a large bowl, using a stiff rubber spatula, toss the berries, honey, starch, flower water, lemon juice, and salt until well combined. Taste and add more honey and lemon juice if desired. (If using frozen and thawed berries, be sure to include all the juices.) Scrape into a 10-inch cast-iron skillet or 2- to 3-quart baking dish.
  3. In a medium bowl, whisk together the flour, sugar, oats, cocoa, salt, and baking powder until well combined, about 1 minute. Add the butter and use your fingers to rub the butter into the flour mixture until it holds together in large clumps when squeezed in your palms. (Alternatively, pulse together in a food processor or use the paddle attachment on a stand mixer to mix the butter into the flour mixture until it holds together in large clumps, about 1 minute.)
  4. Clump and scatter the cocoa crumble over the berry mixture. Place the baking dish on a baking sheet and transfer to the oven. Bake the crumble until you see the berry mixture bubbling along the edges of the dish (or in the center of the dish if you used cornstarch), 50 to 60 minutes.
  5. Let rest for 15 minutes before serving with heavy cream, whipped cream, crème fraîche, or ice cream, if desired.

See what other Food52ers are saying.

  • Ahorenstein
  • PK Barrie
    PK Barrie
  • Berryberry
  • Shepford8
Sohla El-Waylly is a Food52 Resident, sharing new riffable recipes every month that'll help you get creative in the kitchen. Watch her cook on YouTube in her new series, Off-Script With Sohla. Before she started developing fun recipes for home cooks, she worked as a chef in N.Y.C. and L.A., briefly owning a restaurant in Brooklyn with her husband and fellow chef, Ham El-Waylly. She lives in the East Village with Ham, their two dogs, and cat. Find out what else she's up to on Instagram @sohlae

4 Reviews

Ahorenstein July 19, 2021
I made the recipe mostly as given (blueberries and chocolate) and it was amazing. The only switch was using vanilla for orange blossom water. Served with homemade whip cream. Rave reviews from everyone! Love Sohla's recipes!
PK B. July 7, 2021
I made a fresh cherry crumble with the orange blossom water and chocolate crumble (regular cocoa powder). All other ingredients as in the recipe. It was fantastic.
Berryberry July 2, 2021
My crumble used cherries and apricots with an almond topping. Next 5ime I'll try some of Sohla's flavor suggestions. Very interested in orange blossom water!
Shepford8 June 30, 2021
Loved the boulders of cocoa crumbles. Used dutch processed cocoa and the chocolate flavor competed a bit with the berries. Will definitely try again with dark cocoa. Might add a touch more tapioca starch too.