Orange blossom water and honey highlight blueberries’ natural floral aroma. Then—bam! pow!—a bitter, crunchy black cocoa streusel adds punchy contrast.

I love black cocoa because it makes everything taste like Oreos, but if you don’t have it, swap in what’s around: Natural cocoa will be mild and fruity, while Dutch-processed cocoa will make the crumble deeply chocolatey. Try this with a drizzle of cold cream for that dunked-in-milk vibe.

Crumbles are one of those rare desserts that give you some room to groove—check out my article here to learn all the ways you can make this recipe your own, and be sure to try my Nectarine & Pistachio Crumble, too.