A Rustic Finish
I love a good crisp! It’s such a homey dessert that’s simple to make! You don’t have to be a pastry chef to put it all together, and what’s even better is that you can change up the fruit depending on the season. We’re in peak Blueberry season right now and get to use Hamptons-fresh berries! But, you can easily swap out peaches or plums as we get into stone fruit season, or, of course apples and pears come autumn!
Live for Facebook
This is my friend Mark Strausman‘s recipe from his latest cookbook Freds at Barneys New York who recently joined me in the kitchen to make this very dish for a wonderful Facebook Live event, which you can watch below.
- You’ll notice that he uses red wine in his recipe instead of a citrus juice to add a little extra flavor. He also adds some flour to the berries to thicken the filling, instead of using cornstarch.
- If you’re using your hands, as Mark does, to combine the topping ingredients, then you’ll want to use room temperature butter, but you can also combine it in a food processor if you’re using cold butter.
- Feel free to improvise a little with the spice mixture–if you like a little nutmeg, you can add that–or perhaps some clove or allspice, depending on what fruit you’re using.
- 1 tablespoon butter
- 6 cups blueberries
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 2 tablespoons dry red wine
- 2 Pinch kosher salt
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 cup rolled oats or Swiss muesli
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 cup (2 sticks) unsalted butter, cut into small bits
- Preheat oven to 350˚F. Use 1 Tablespoon of butter to grease the inside of a 12-inch baking dish.
- Combine all the filling ingredients in a large mixing bowl and toss together well. Transfer to the prepared baking dish and spread evenly.
- In a separate bowl, mix together the flour, brown sugar, oats, cinnamon, and ginger. Rub the butter into the mixture until incorporated evenly and the mixture resembles little pebbles.
- Spread the topping evenly over the filling. Cover with foil and bake for 45 minutes (if you don't cover them it will take a little longer to bake), until the filling is beginning to send up thick bubbles. Remove the foil and continue baking until the top is golden brown and crispy, about 15 minutes longer.
- Serve hot or cold with vanilla ice cream, if desired.