Blueberry Oatmeal Crisp
Recipe courtesy of Chef Nealy Crawford-Frentz, LOLA Restaurant, Covington, LA
Note: We really should call this Louisiana Blueberry Oatmeal Crisp because of the wonderful berries grown here.
Louisiana Blueberry Oatmeal Crisp
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Preheat oven to 400˚F.
Cut up butter and mix flour, oats, brown sugar, cinnamon with hands or in a food processor until sandy in texture.
Mix blueberries, current liqueur and sugar, taking care not to crush the blueberries. Fill 8 ounce ramekins to the top.
Place ramekins on a sheet pan. Add oatmeal topping to the tops of the ramekins creating a loose mound.
Bake until the blueberry filling is bubbling out of the sides.
Let cool and serve. Can be topped with vanilla icecream or cream or perfect just by itself.