After making some mini apple pies last week, I still had a whole bunch of Granny Smith apples starring me in the face. Begging to be made in to something delicious.
It turned into this baked apple crisp oatmeal and I ate it in two days — all by myself. Will didn’t even get a bite. Working two day shifts for training forced me to run out the door and it turned in to a wonderful breakfast. I heated it up when I got to work and munched it while I learned all about Saxotech.
It was a joy.
So I tried to make it again this week, since I loved it so much, but I over spiced it. So don’t get so crazy happy on it being fall that you just dump all the allspice, nutmeg and cinnamon in the bowl without thinking. You’ll regret it.
Below is the recipe for the good stuff.
Recipe for baked apple crisp oatmeal
- 2 Granny Smith apples, peeled and diced
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- Juice of 1/2 a lemon
- 2/3 cup oats
- 1/2 teaspoon cinnamon
- 1/8 cup brown sugar
- 3 tablespoons butter, melted
Toss the diced apples in a bowl with the white sugar, cinnamon, nutmeg, allspice and lemon juice. Make sure the apples are coated well.
Pour the apple mixture into the bottom of a greased baking dish.
Use the same bowl and add in the oats, cinnamon, brown sugar and melted butter. Toss until coated.
Pour the oat mixture on top of the apples and spread it out evenly.
In an oven preheated to 325 cook the dish for about 45 minutes.
It can be kept on the counter and reheated as needed for about five days. Serve with milk or whipped cream, if desired.