Recipes: Desserts

Blueberries with Oat Crisps and Crème Fraîche

Executive Pastry Chef Emily Luchetti Farallon and Waterbar Restaurants, San Francisco, California


  • Unsalted butter, melted: 2-½ tablespoons
  • Dark brown sugar, packed: ¼ cup
  • Granulated sugar: 2 tablespoons
  • Dark corn syrup: 2 tablespoons
  • Old-fashioned oats: 1 cup
  • Blueberries, fresh: 2 pints
  • Crème fraîche: 1 cup


  • 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): 4