Cop圜at Disney Dole Whip from Big Bear's Wife.We're celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!Ĭheck out the amazing #SummerDessertWeek recipes from our bloggers today! Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. Just keep it in a small bowl in the fridge. Tip #3: You can make the almond and oatmeal topping a day or two before assembling and baking the crisps. Just bring them back to room temperature, or reheat them in the toaster oven for about 5 minutes at 350 degrees F. Tip #2: You can keep leftovers, individually wrapped, in the refrigerator for up to 3 days. The recipe is pretty flexible and the baking time should pretty much remain the same. If you don't have them, any shallow oven safe small dish or tart pan will do. Tip #1: I baked these crisps in little 3 1/4 inch by 2 1/4 inch by 3/4 inch oval ramekins. You will know they are done when they are lightly golden. Next, toast the oats for about 10 minutes, tossing half way through. You will need to toast the almonds for about 8 minutes if they are slivered and about 6 minutes if they are thinly sliced. Allow to cool for at least 5 minutes before serving.First, heat the oven to 350 degrees F and, in two separate pie pans, spread out the almonds in one pan and the rolled oats in the other pan. Place baking dish on a sheet pan and bake until golden brown and bubbling, about 25 minutes.Sprinkle (do not pack) over the top of the blueberry mixture.Pulse a few times until crumbly in texture. Alternately, place all ingredients the bowl of a food processor fitted with a metal blade. Topping should be crumbly when fully mixed.
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