Oat Crisps with Blueberries and Crème Fraîche
1¼ ounces (2½ tablespoons)
unsalted butter, melted
¼ cups 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 cups Crème Fraîche (see instructions below)
Preheat the 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, one tablespoon per cookie, onto the prepared baking sheets, spacing them about 2½ 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, divide the blueberries and Crème Fraîche among individual bowls and place 2 oat crisps alongside or on top of each serving.
- 4 cups heavy whipping cream
- ¾ cup full-fat buttermilk or sour cream
In a stainless-steel or glass bowl, whisk together the cream and buttermilk until blended. Transfer to a plastic or glass container with an airtight lid and cover the container. Let the cream stand at room temperature (about 68ºF) until it thickens. This will take 24 to 48 hours. Once it is ready, store in the refrigerator.