Blueberry Schlumpf

Blueberry Schlumpf

I didn’t get around to jotting down my Monday thoughts this week because very dear friends from the UK were here for the day with their eight year old twin girls. So instead we drove to Buxton’s General Store in the pickup truck to get sandwiches, stopping to visit ‘Sally’ the 1953 Dodge along the way. (Who has been waiting, patiently, all summer for the location of a brake part. She’s just down the road from home so we drive by and wave and think longingly of the summer drives we’ve been missing.) At the store we ran into a friend who let the girls press the buttons in her fancy Tesla and took them for a short drive. And Andy, the store owner, did not flinch when one of the girls wanted a salami and butter sandwich with nothing else. We went to the farm stand and got fresh corn and tomatoes. On the drive home Dad rode in the bed of the truck with the girls. Back at the house we did cartwheels in the garden. (I can still do a pretty respectable cartwheel!) Pippa the Wonder Dog was a great hostess. We decided to make a cake. We decided it should be a marble cake. (“We just decided on a cake to make AND you have all the ingredients?!”) I took no pictures of the cake but you should know it had mini chocolate chips (because they are better than standard chocolate chips – I let them do a taste test, right in front of their mother) in the chocolate parts and swirled purple and pink and white frosting (that’s three bowls of frosting, all with spoons that needed licking) and I’m on target for Auntie of the Year. (We also have a bowl of jelly beans “Just sitting here, on the piano!?” that might also sway the vote in my favor.)  The hubby supervised his oldest friend on the grill (‘In 30 years I have never felt so much pressure!”) and he grilled burgers and sausages and corn for dinner and we did not eat enough vegetables and all had seconds on cake. I wasn’t sure the hubby or the dog would make it up the stairs to bed. It was a great day.

In the face of all that fun, I will instead give you Blueberry Schlumpf. It’s delicious and very easy to make and if you take it to someone’s house and they ask you what you’ve made and you say ‘Schlumpf’ and they say ‘What?’ and you say ‘SCHLUMPF’ a little louder you will be very popular with the 8-10 year old crowd. I am nothing if not a people pleaser.

I discovered schlumpf in a Food52 cookbook ‘A New Way to Dinner’ which I highly recommend, both for the recipes but also for help in the thinking about how to do a bunch of cooking on one day (Sundays for most people) that gives you a nice variety of meals throughout the week. Schlumpf is in the crisp/crumble/cobbler family but maybe even simpler, if that’s possible. It takes about 10 minutes to put together so you can do it at the last minute (in case you don’t have all the ingredients for a vanilla and chocolate chip marble cake with multi-colored frosting in your house) or, if you bake it ahead of time, a quick few minutes under a broiler re-crisps the top nicely and gets it warm and ready for the ice cream that you MUST have with it.

Blueberry Schlumpf

Ingredients

Topping

  • 2 cups flour
  • 255 grams salted butter (1 cup + 2 tbsp) cold, cut into small cubes
  • 1 cup light brown sugar
  • 3/4 cup shredded coconut

Filling

  • 8 cups fresh blueberries
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla

Instructions

  1. Preheat the oven to 350F.

  2. Make the topping - combine the flour, butter and brown sugar in a bowl. Using your fingers, blend the butter into the flour/sugar mix until it's all sort of crumbly. Put the bowl in the fridge while you mix the filling.

  3. Stir together all of the filling ingredients. Spread the filling onto a baking sheet. (The baking sheet gives you a thinner, wider spread so that you get lots of crispy, tasty topping) Sprinkle on the topping, followed by the coconut.

  4. Bake for approximately 30 minutes, until bubbling and golden brown on top.

  5. If you are baking this ahead and are ready to eat, put your oven on broil and re-heat for only about 2-3 minutes to get the top nice and crispy again.

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