Blueberry Oatmeal Crisp

Dessert

Recipe courtesy of Chef Nealy Crawford-Frentz, LOLA Restaurant, Covington, LA

Serves 6

Ingredients: 
  • 2 cups old fashioned oats
  • 1 stick cold butter
  • 1 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 3 pints Louisiana blueberries
  • 1/8 cup black current liqueur (optional)
  • 1/4 cup sugar

Note: We really should call this Louisiana Blueberry Oatmeal Crisp because of the wonderful berries grown here.

Louisiana Blueberry Oatmeal Crisp

Blueberry Oatmeal Crisp

Click image to enlarge

Method: 

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.
Set aside.

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.

Louisiana Recipes Weekly



 

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