Oat Crisps With Blueberries And Crème Fraîche Recipes

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BLUEBERRY-OATMEAL CRISP



Blueberry-Oatmeal Crisp image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Unsalted butter, for the baking dish
Filling:
6 cups blueberries
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Pinch kosher salt
Topping:
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup almonds or hazelnuts, chopped
1/2 teaspoon grated lemon zest
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 2-inch pieces

Steps:

  • Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
  • Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
  • Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
  • Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

OAT CRISPS WITH BLUEBERRIES AND CRèME FRAîCHE



Oat Crisps with Blueberries and Crème Fraîche image

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

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

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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