[Photograph: Sheri Giblin]

This recipe from chef Emily Luchetti is deliciously versatile—we'd eat it for breakfast, dessert, or a mid-afternoon snack. Why are we making this now? The cookies are simple to prepare and we're digging the fresh blueberries: with the season passing all too quickly, we want to enjoy them just as they are.

If you really want to up the ante, swap out the crème fraîche for vanilla ice cream. The thin crisps make great ice cream sandwiches.

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Oat Crisps with Blueberries, Peaches and Crème Fraîche »