Depending on where you live, blueberry season may be here already or getting close. Baking with fresh blueberries is the best, and that’s why I chose to try a recipe called Local Blueberry Crisp from my review copy of The Freds at Barneys New York Cookbook by Mark Strausman.
There are plenty of other recipes, along with full-color photos, in this book. Barneys New York is a famous fashion destination with a flagship store on Madison Avenue. And Freds at Barneys New York, which opened in 1996, is a luxury dining destination (named after Barney’s son Fred), where you’ll often find actors, sports figures, fashion designers, and other celebrities enjoying a meal. Mark Strausman is the chef and he shares many of the delicious recipes that have been served at Freds at Barneys over the years. Recipe categories in the book include Lunch, Dinner, Brunch, and Desserts. Here’s a sampling of the recipes you’ll find: Cheese Fondue Scramble Eggs, Mark’s Madison Avenue Salad, Spring Mushroom Soup, Summer Corn Soup, Fred’s Chopped Chicken Salad, Roasted Sea Bass, Balsamic Chicken, Eggplant Parmesan, Belgian Fries, Fried Zucchini, a selection of Italian Classics including Freds Spaghetti, Summer Strawberry Shortcake, Chocolate Biscotti, and of course, Local Blueberry Crisp.
This blueberry crisp has a rich, buttery flavor and it’s brimming with lots of blueberries. Mark Strausman says about this recipe, “It’s the perfect seasonal dessert because it can be made with any kind of fruit; it’s one of the original farm-to-table dishes.” The book says to use a 12″ baking dish for this crisp, and the restaurant bakes and serves it in individual ramekins, but I didn’t have either of those, so I used a 9×9″ pan. If you use this size pan, you won’t need to use all of the crisp topping–if you put it on too heavy, it won’t be as “crisp” (I’m speaking from experience–I put too much topping on and although it wasn’t as crisp, it still tasted good)! You can always save the extra crisp topping for something else!
Local Blueberry Crisp
LOCAL BLUEBERRY CRISP from The Freds at Barneys New York Cookbook
Serves 6 (results are best in a 12″ baking dish or individual ramekins)
- 1 Tablespoon butter
- 6 cups blueberries
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 Tablespoons dry red wine
- 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 your baking dish (the recipe in the book says to use a 12″ baking dish).
MAKE THE FILLING: Combine all the filling ingredients in a large mixing bowl and toss together well. Transfer to the prepared baking dish and spread evenly.
MAKE THE TOPPING: 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, 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.
Recipe from NancyC | nancy-c.com
If you want a little taste of New York, you’ll have to check out this cookbook! Have you heard of Freds at Barneys or dined there yourself?