Oat Crisps with Blueberries and Crème FraîcheSheri Giblin
Recipe information
Yield
Serves 6
Ingredients
1
1/4 ounces (2 1/2 tablespoons) unsalted butter, melted
1
/4 cup firmly packed dark brown sugar
2
tablespoons granulated sugar
2
tablespoons dark corn syrup
1
cup old-fashioned rolled oats
2
pints blueberries (about 4 cups)
1
cup crème fraîche
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2
In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended. Stir in the oats, mixing well.
Step 3
To form the crisps, drop the oats mixture by tablespoonfuls onto the prepared baking sheets, spacing them about 2 1/2 inches apart. Bake, rotating the baking sheets 180 degrees at the midway point, until golden brown and bubbly, about 15 minutes. Let cool for 5 minutes on the baking sheets. Then, using a metal spatula, transfer the crisps to a large flat plate to cool.
To serve:
Step 4
Divide the blueberries and crème fraîche among individual bowls and place 2 oat crisps alongside or on top of each serving.
Reprinted with permission from Classic Stars Desserts by Emily Luchetti, (C) 2007 Chronicle Books