The other night I went to a women’s club in Seattle and spoke for an hour about the art of “Ultimate Entertaining.” I had so much fun and met a ton of very interesting and lovely women. After my presentation I was able to visit with everyone and a few women were talking about all of the potlucks they were going to over the next few weeks.

With Labor Day and a ton of “back to school” potluck dinners, many of these women were trying to think of great dishes to bring and share. I love to bring dessert to a potluck and this dessert stuck out in my mind, as I recently made it for a family dinner. The flavors are incredible and I like that it can be made earlier in the day and transported right in the skillet it was baked in!

I make a brown sugar bourban caramel sauce in the skillet and then pour the blueberries right into the caramel. Add a buttery, crumbly oat topping and bake until the blueberries are soft and the oat topping is crispy and golden. If you are able to spoon it up hot, it is amazing with a scoop of vanilla ice cream!

To make this crisp, this is what you do:

Preheat the oven to 375 degrees.
In a large bowl combine the oats, flour, salt, brown sugar and shortening with your fingers. Add the melted butter and stir until all of the oats are moist.

In a skillet or oven proof pan start the Caramel. Add 1 cup brown sugar and the 2 tablespoons butter. When the sugar has melted, stir the butter into the sugar and add the bourbon. Let the sugar, butter and bourbon get amber and completely melted. Add the cream, salt and nutmeg and stir and stir until all of the sugar has melted and the caramel is smooth- this can take up to about 10 minutes.

Remove from the heat and pour the blueberries into the skillet on top of the caramel.

Evenly distribute the oats over the top of the blueberries and put the skillet on a sheet pan.

Bake the crisp at 375 degrees for 45 minutes.

Scoop up….

and serve hot with a scoop of vanilla ice cream.