This Blueberry Crumble is a crowd-pleasing dessert that brings together juicy blueberries and a golden, crisp topping. Inspired by the Blueberry Crisp from our Dinners 2 cookbook, this is the “Ultimate Blueberry Dessert” I created for TOOL’s Thanksgiving. It’s the perfect mix of sweet, tart and comforting flavours.
Whether you’re after a Thermomix version or a classic bake, this recipe delivers rich blueberry goodness with a satisfyingly crunchy crumble. It’s ideal for family meals, weekend cooking and dessert lovers everywhere.
When my friend Duncan from Africola texted me asking if I’d be interested in cooking Thanksgiving lunch for TOOL, I genuinely thought it was a prank. I’m pretty sure my reply was something along the lines of, “Get f*cked.”
He replied, “No really.”
For context: TOOL has been my favourite band since I was a young girl. For 25 years I’ve made a point of seeing them live as often as humanly possible. So when he asked me to think about what would top off the most extravagant Thanksgiving menu imaginable, my brain immediately went to one place: Blueberry Crisp… but better.
I set about obsessively perfecting the ultimate blueberry dessert. By the time the day arrived, I felt calm, confident, and quietly proud that I’d done the very best I could.
Being in the kitchen before the band and crew arrived was electric. I love any excuse to work in a commercial kitchen, and I was determined to stay professional: no fangirling, no outward excitement, just cook.
Lunch was flawless. The food landed exactly as hoped, the band and crew were warm, gracious, and appreciative, and I walked away thinking, that could not have gone better.
Turns out… it could.
Later, my daughter Lani came along to meet the band, chatting guitars and bass like it was the most normal thing in the world.
What we didn’t know was that the next night, at the concert, they would absolutely spoil us with backstage passes, a private tour of the stage and instruments, and personal gifts that will be treasured forever.
I’ll never forget Danny pulling me into a big hug and thanking me for the lunch. Justin telling me he ate my blueberry dessert back at the hotel. Adam showering Lani with picks and encouragement that no young musician ever forgets.
But the moment that lives rent-free in my head forever?
Maynard, taking his dessert to go, looking at me and saying: “That’s f*cking awesome.”
I’d like to thank my friend Duncan for helping make this incredible *pinch me* moment happen!
Honestly, I don’t think 14 year old Nikalene would believe that this was possible.
I am so thankful each and everyday for what this amazing journey of Skinnymixers has brought into my life and it wouldn’t have been possible without our beautiful supportive community of Skinnymixers.
Love Nik xx
Ingredients
Streusel topping:
- 150 g plain flour - (gluten-free if required)
- 100 g chilled unsalted butter - cubed
- 90 g brown sugar
- 30 g white sugar
- ½ tsp ground cinnamon
- 40 g rolled oats - or quinoa flakes
- 5 g vanilla bean paste
Blueberry filling:
- 250 g apple - peeled, cored, quartered
- 250 g frozen blueberries
- 250 g fresh blueberries
- 40 g unsalted butter - cubed
- 30 g white sugar
- 20 g brown sugar
- ¼ tsp cinnamon
- 1 pinch ground nutmeg
- 5 g vanilla bean paste
- 1 tsp lemon zest - finely grated
- 40 g Chambord - optional
- 40 g water
- 30 g plain flour mixed well with 1/4 cup of water - (gluten-free if required)
Instructions
Thermo cooker
- Preheat oven to 180℃.
- Add flour, butter, sugars and cinnamon from streusel topping ingredients. Mix for 15 sec/speed 6/MC on.
- Add oats and vanilla. Mix for 3 sec/speed 3/reverse/MC on. Set aside in a bowl in the fridge.
- Without washing bowl, add prepped apples to mixer bowl. Chop for 3 sec/speed 5/MC on or until finely chopped. Scrape bowl down.
- Add butter, sugars, cinnamon, nutmeg, vanilla, lemon zest and water. Cook for 5 min/120℃/slowest speed/MC on.
- Add blueberries and chambord. Cook for 5 min/120℃/reverse/slowest speed/MC on.
- Add flour paste to bowl. Combine for 5 sec/reverse/speed 2/MC on or until mixed through.
- Pour mixture into pie dish. Add 3/4 of the crumb mixture on top. With the remaining crumb mixture press it firmly in your hand to form large clumps. Spread evenly over the top. Bake in oven for 20-30 min or until golden brown. Serve hot or cold.