Chef Gabriel Freeman
Fruit crisps and cobblers make for a warm and comforting winter dessert. Unlike pies, these baked treats do not require rolling out pie dough and forming a bottom and top crust. At Scofflaw restaurant in Chicago, chef Gabriel Freeman chooses fresh blueberries for the fruit filling and sprinkles on a crunchy oat and walnut topping before baking.
1 lb. blueberries
1 cup granulated sugar
1 tsp. cornstarch
1 tsp. lemon. juice
½ cup all-purpose flour
½ cup walnuts, chopped
¼ cup rolled oats
4 tbsp. butter, room temperature
¼ cup dark brown sugar
1. Preheat oven to 375 F. In large bowl, toss blueberries with granulated sugar, cornstarch and lemon juice; transfer to cast iron skillet.
2. In small bowl, combine flour, walnuts and oats. In mixer bowl, beat butter until fluffy; add flour mixture and mix to form small clumps. Crumble flour mixture over blueberries.
3. Bake crisp 1 hour until topping is golden brown. Serve warm, topped with whipped cream or ice cream.
Photo courtesy of ASR Group