Provided by Emily Luchetti
Categories Milk/Cream Dessert Bake Fourth of July Quick & Easy Backyard BBQ Blueberry Oat Summer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- 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 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:
- Divide the blueberries and crème fraîche among individual bowls and place 2 oat crisps alongside or on top of each serving.
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