Blueberry and Dark Chocolate Crisp


2 Cups Rolled Oats
1/2 Cup LG Butter Infused Olive Oil
3/4 Cup Dark Brown Sugar
3/4 Cup Dark Chocolate, chopped
2 Cups Fresh or frozen blueberries
2 Tbsp. Corn starch
1/4 Cup White sugar
2 Tbsp. LG Chocolate Dark Balsamic
1/4 tsp. Nutmeg, ground



Combine oats, olive oil, brown sugar, and dark chocolate in a bowl.  Mix well and set aside.  Toss blueberries, corn starch, white sugar, balsamic vinegar, and nutmeg in a separate bowl.  Gently stir to combine.  Lightly grease an oven proof dish.  Place 1/2 the oat mixture in the bottom and press down lightly.  Pour blueberry mixture on top of that, and then the remaining oat mixture.  Bake at 350 degrees for approximately 45 min until you can see mixture bubbling around edges.  Serve with a dollop of fresh whipped cream.


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