Ingredients

Serves 6

　　1 1/4 ounces (2 1/2 tablespoons) unsalted butter, melted

　　1/4 cup 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 cup crème fraîche

　　

Step 1

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

　　

Step 2

In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended. Stir in the oats, mixing well.

　　

Step 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.

　　

To serve:

Step 4

Divide the blueberries and crème fraîche among individual bowls and place 2 oat crisps alongside or on top of each serving.

　　Planning Ahead

　　The oat crisps may be made a day in advance. Store in an airtight container at room temperature.

　　Reprinted with permission from Classic Stars Desserts by Emily Luchetti, (C) 2007 Chronicle Books