Linda's Wild Blueberry Crumble | The Jewish Week | Food & Wine

Warning message

  • The subscription service is currently unavailable. Please try again later.
  • The subscription service is currently unavailable. Please try again later.

Linda's Wild Blueberry Crumble

Linda's Wild Blueberry Crumble

Linda's Wild Blueberry Crumble (Photography by Kayla Rocca)

Makes 1 (10-inch) cake

Facebook icon
Twitter icon

MY MOM TAUGHT ME EVERYTHING I KNOW ABOUT COOKING, even though I hated cooking with her. She kept telling me what to do and how to do it, so the experience was very short-lived. I watched her carefully, though, and waited for my parents to leave the house. Then I cooked for Randi (when she wasn’t making butter rice with peas) and Lorne, my sister and brother. Nothing has changed with my mother and me in the kitchen, but we have come to terms with the dynamics and it seems to work. She made this crumble once with a cheesecake filling as well, which I still have dreams about.

Air Jordan



1/2 cup unsalted butter

1/2 cup shortening

1 cup white sugar

1 large egg

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp kosher salt


3 pints wild blueberries

1 cup white sugar

4 Tbsp all-purpose flour Zest and juice of 1/2 lemon

Icing sugar, for dusting


1. Preheat the oven to 350°F. For the dough, in a stand mixer, cream together the butter, shortening, and sugar until pale and fluffy, about

5 minutes. Beat the egg and add it to the mixture, with the mixer running.

2. Sift the flour, baking powder, and salt together, and add to the butter mixture. Stir with a wooden spoon to combine, but don’t overwork the dough. Reserve 1/2 cup of this dough for the crumble topping.

3. Press the dough into a 10-inch springform pan. Evenly spread it across the bottom and up the sides to within 1 inch of the top of the pan. Put your crust in the fridge while you get the filling together.

4. For the filling, in a bowl, mix together the blueberries, sugar, flour, lemon zest, and juice. Evenly spread it into your crust.

5. To make the crumble topping, add about 1 Tbsp flour to the remaining dough and crumble it overtop the berries.

6. Bake in the preheated oven for 1 1/4 to 1 1/2 hours. Allow to cool a bit, then dust with icing sugar before serving.

Excerpted from The Last Schmaltz: A Very Serious Cookbook by Anthony Rose and Chris Johns. Copyright © 2018 Anthony Rose and Chris Johns. Photography by Kayla Rocca. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Click for more recipes from Anthony Rose and Chris Johns.