Did you catch @chefmarkstrausman
on the @todayshow
this morning? Now that you’ve had your eggs, wouldn’t you like something sweet? Like a Blueberry Crisp? Here’s the 2nd recipe we cooked up with Mark last week for our FB live video (link in bio). .
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 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. .
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