From Seth Bixby Daugherty of Real Food Initiatives. He was executive chef at the heralded Cosmos in the 601 Graves Hotel in Minneapolis in 2005, when he submitted this recipe as part of the Foodservice News annual Top Chefs Book.
(Foodservice News is a sister publication and founding entity of Selling Desserts.)
Recipe serves 12-14
8 tablespoons (one stick) unsalted butter, cold, cut into half-inch pieces
2 Tablespoons butter for pans.
3 pounds mulberries, picked over and cleaned, or other fresh or frozen berries
1 1/2 cups sugar
Freshly grated zest and juice of two lemons
1⁄ 2 cup packed light brown sugar
4 ounces cream cheese
2 cups AP flour
1 1⁄2 cups quick-cooking oats
Freshly grated zest of one medium orange
2 cups whipping cream
1⁄ 2 vanilla bean, split
Preheat oven to 375˚F. Grease two 9×6-inch pans with one tablespoon butter each. (Alternately, use one larger baking dish that holds the fruit at a depth of about one inch.) Toss the berries, one cup of the sugar, the lemon zest and juice together in a mixing bowl. Set aside.
Combine the remaining eight tablespoons of butter, remaining 1⁄2 cup sugar, the brown sugar, cream cheese, flour, oats and orange zest. Rub the mixture together between your hands until it resembles a coarse meal.
Place the berries in the prepared pan(s). Cover the fruit with the crumble topping. Bake for 20-25 minutes or until the topping is golden brown and the berry juice is bubbling and thick. (If longer cooking is needed, watch that the top does not brown too quickly; if it does, cover with aluminum foil.) Remove item from the oven and allow to cool slightly.
Whip the cream until it forms soft peaks. Scrape the seeds from the vanilla bean and fold them into the cream. Scoop a portion of the crunch onto individual
plates and top each with a dollop of whipped cream.