Recipe Excerpt: Berry Oatmeal Crisp From Sybille Van Kempen’s Bridgehampton Inn and Restaurant Cookbook
Sybille Van Kempen, owner of Bridgehampton Inn and Restaurant, Loaves & Fishes Cookshop, and Loaves & Fishes Food Store, is releasing a cookbook this summer in celebration of the Inn’s 25th anniversary. The book, written in collaboration with her son Kyle Fengler and the restaurant’s executive chef Brian Szostak, is also a dedication to Van Kempen’s late mother Anna Pump, who ran the Food Shop since buying the gourmet food business in 1980.
Berry Oatmeal Crisp
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“This easy, make ahead dessert was one of my mother’s favorite dishes for a crowd. Substitute the most local, ripe, seasonal berry, or pitted fruit combination.” — Sybille van Kempen
CRISP:
1T Cornstarch
7½ C Fresh berries (seasonal berries of your choice)
1 C Sugar
½ tsp. Ground cinnamon
TOPPING:
½ C AP flour
¼ C Sugar
½ C Light brown sugar
½ C Rolled oats
¼ C Walnuts, coarsely chopped
¼ tsp. Ground cinnamon
4 T Unsalted butter, softened
Preheat oven to 375°F
Combine the crisp ingredients in a bowl
Mix well
Pour into a ceramic casserole dish
For the topping, combine all ingredients in a bowl
Mix well with your hands until crumbly
Sprinkle over the top of the fruit
Bake 45 minutes, or until the crumbs are brown and beginning to bubble
Cool for 2 hours before serving
SERVES 6-8
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