Blueberry Rhubarb Schlumpf

A jammy crumble + tips for getting over the spring schlumpf

I plunked the first rhubarb stalks from my garden last week, which means it’s officially baked fruit dessert season. This is obviously the best dessert season, and I will not be accepting any further arguments on this point.

I’ve never met a cobbler, crisp, or crumble I didn’t love, so when I was introduced to a recipe for schlumpf through Food52, I felt certain we would get along just fine.

A schlumpf is essentially a crumble, but…simpler? There’s very little difference as far as I can tell, but a schlumpf is often made with blueberries and is known for its quick, 3-ingredient crumb topping.

And the name, obviously. What an absurd delight—a sea of consonants surrounding that hard-working “u.” I’m in a better mood just looking at it.

Today, I’m bringing you my version of a schlumpf, featuring the season’s first rhubarb and a few handfuls of blueberries. I first fell in love with this combo when I made Bluebarb Pie, but this schlumpf delivers the same flavors in a quarter of the time.