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
7? C Fresh berries (seasonal berries of your choice)
1 C Sugar
? tsp. Ground cinnamon

TOPPING:
? C AP flour
? C Sugar
? C Light brown sugar
? C Rolled oats
? C Walnuts, coarsely chopped
? 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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