Blueberries with Oat Crisps and Crème Fraîche
Executive Pastry Chef Emily Luchetti Farallon and Waterbar Restaurants, San Francisco, California
Ingredients
- Unsalted butter, melted: 2-½ tablespoons
- Dark brown sugar, packed: ¼ cup
- Granulated sugar: 2 tablespoons
- Dark corn syrup: 2 tablespoons
- Old-fashioned oats: 1 cup
- Blueberries, fresh: 2 pints
- Crème fraîche: 1 cup
Instructions
- Preheat oven to 350°F
- Line 2 baking sheets with parchment paper
- In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended
- Stir in the oats, mixing well
- To form the crisps, drop the oats mixture by tablespoonfuls onto the prepared baking sheets, spacing about 2-½ inches apart
- Bake, rotating the baking sheets 180 degrees at the midway point, until golden brown and bubbly, about 15 minutes
- Let cool 5 minutes on the baking sheets
- With a metal spatula, transfer the crisps to a large flat plate to cool
- To serve, divide the blueberries and crème fraîche among individual dessert plates and place 2 oat crisps alongside or on top of each serving
Notes
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Number of servings (yield): 4