Oat Crisps with Blueberries and Crème Fraîche
Delicate, crispy oat cookies served alongside fresh blueberries and rich crème fraîche. These golden-brown crisps are made with brown sugar and dark corn syrup for a perfect sweet accompaniment to the fresh berries.
Ingredients
- •1¼ ounces unsalted butter
- •¼ cup dark brown sugar
- •2 tablespoons granulated sugar
- •2 tablespoons dark corn syrup
- •1 cup old-fashioned rolled oats
- •2 pints blueberries
- •1 cup crème fraîche
Cooking Instructions
- 1.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
5 min
- 2.
In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended. Stir in the oats, mixing well.
5 min
- 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.
20 min
- 4.
Divide the blueberries and crème fraîche among individual bowls and place 2 oat crisps alongside or on top of each serving.
5 min
