Now, Why This Recipe and What Makes It Special?

I came across a blueberry crumble recipe while flipping through a baking book that wasn’t gluten-free, which, to be honest, is how I get most of my ideas. I love traditional baking books — they’re full of character, and gorgeous photos. I don’t always follow their techniques to the letter, but they spark something.

So this blueberry crumble, or skillet schlumpf as it’s sometimes called — instantly caught my attention. (Apparently the name “schlumpf” has some European roots, but that’s a story for another time.) I wanted to take that idea and make it my own, but of course gluten-free, easy, and very flavorful.

Blueberries can sometimes lean a little mild, so I added blackberries for a deeper, tangier layer of flavor. The combo gives you this purple color and a richer, more enjoyable bite. Then I also added lemon rinds because, if I’m zesting a lemon, I’m going all in. It brings a brightness that just works well in this recipe.

Now for the crumble, it’s as easy as it gets. You mix up a few things — almond flour, gluten-free flour (the King Arthur one we use for everything, no xanthan gum), a blend of white and dark brown sugar, softened butter, and a pinch of sea salt — and it turns into this golden topping that bakes crisp but melts once it hits the warm fruit.

What comes out of the oven is sweet, tart, and buttery. A quick sprinkle of turbinado sugar before baking gives it that light crunch on top — no chilling needed.

Lessons Learned

I started out planning to make this with just blueberries, but I didn’t have quite enough. So I dug through the freezer, found a bag of mixed berries, and decided to combine fresh blueberries with some frozen blackberries. It turned out to be the best decision. That blend gave the filling a much prefered richer flavor.

Adding lemon rind instead of just juice was another added bonus. I usually “claw” my lemons to get those flavorful outer bits, and I find it gives way more punch than zest alone. The filling became fragrant and bright without turning sour.

Texture-wise, this one surprised me. The crumble baked up like a cookie, buttery and lightly caramelized, but soft enough to scoop right through. When I added a scoop of vanilla ice cream on top, it brought me straight back to my favorite Cold Stone order — the Strawberry Blonde. That memory hit me hard in the best way.

How to Make It Your Own

The beauty of this recipe is how adaptable it is. If you’re short on blueberries, use more blackberries. You can even throw in raspberries if need be.

Don’t have any lemons? Skip it, or try orange zest for a lighter citrus note.

If you’re nut-free, just replace the almond flour with an equal amount of gluten-free flour, it still gives you that same tender crumble without losing any texture.

And for serving? You can’t go wrong with a scoop of vanilla ice cream or a little whipped cream on the side. It’s also great on its own, especially warm from the oven when the crumble is still crisp.

Pro Tip:
If you love that bakery-style crunch, sprinkle turbinado sugar over the crumble before baking. It caramelizes slightly in the oven and gives the top that golden sparkle with a great crunch.

Summary Notes:

This Blueberry-Blackberry Skillet Schlumpf is everything I love about simple desserts, minimal effort, maximum payoff. It’s not overly sweet so that’s a plus. It’s buttery and yet still very balanced. And the crumble ties it all together in the most satisfying way.

It’s a recipe that feels spontaneous, something you throw together on a whim, but yet looks like you bought it from a bakery. I’d say it’s one of those bakes that disappears before the day ends.

Tried it? Let us know how it went in the comments below.