Blueberries with Oat Crisps and Crème Fraîche

Temps & Portions
6 portions
  • 2 1/2 tablespoons unsalted butter, melted 3084
    Gay Lea Butter Unsalted 454G
    $10.96 • Chq
  • 1/4 cup dark brown sugar, packed 3085
    Redpath Brown Sugar Dark 1KG
    $3.04 • Chq
  • 2 tablespoons granulated sugar 3086
  • 2 tablespoons dark corn syrup 3087
  • 1 cup old-fashioned oats 3088
    Bob's Red Mill Steel Cut Oats 680G
    $3.72 • Chq
  • 2 pints blueberries, fresh 3089
  • 1 cup crème fraîche 3090

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 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 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.