These oat crisps will make a great base for desserts. They are light and crisp. I paired them with Mascarpone Cheese and Blueberries but a scoop of ice cream drizzled with chocolate or caramel sauce would be great too.
Oat Crisps with Mascarpone Cheese & Blueberries
Inspired by Emily Luchetti
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
1/2 cup mascarpone cheese
zest of half of an orange
1-2 teaspoons powdered sugar
1 pint blueberries
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
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.
On a small plate place one crisp, top with a scoop of mascarpone cheese and place another crisp on top. Sprinkle with blueberries.