/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
Loading...Recipe by Executive Pastry Chef Emily Luchetti
Farallon and Waterbar Restaurants, San Francisco, California
Ingredients
- 2-½ tablespoons unsalted butter, melted
- ¼ cup dark brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons dark corn syrup
- 1 cup old-fashioned oats
- 2 pints blueberries, fresh
- 1 cup crème fraîche
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
Number of servings (yield): 6