Tonawanda News

Features

September 29, 2013

HAYNES: Use up fresh fall apples in oatmeal

Tonawanda News — It’s not often that I find a recipe I like so much — and is so easy and quick to make — that I make it again, right off the bat.

I ended up with a ton of fresh, tart, green apples in my community-supported agriculture share a couple weeks ago. Don’t ask me what variety they were. Our farm — I go in on a Becker Farms share with writer Jill Keppeler — doesn’t always tell us, and I, to be honest, don’t always care.

I don’t particularly like eating out of hand the more tart apples, so I searched around for a recipe. Sure, I could make an apple pie, but I wanted to try something new, something not quite so loaded with sugar.

I found a recipe for a baked apple oatmeal that, while not completely devoid of sugar, didn’t make me feel quite so guilty when I scarfed some down after dinner or for breakfast the next morning. 

And that’s the beauty of this recipe, it could work for either. I imagine heating it up and serving it with a scoop of vanilla ice cream or some creme fraiche would make for a nice dessert, something akin to an apple crumble.

Feel free to add more or less chopped apples and/or pecans — or walnuts as the original recipe calls for. Play around with the variety of apples you use. Try adding raisins or other dry fruit, or maybe even try tweaking the spices, adding in nutmeg, cloves, allspice and/or ginger in place of or in addition to the cinnamon the recipe calls for. Jill suggested using rum extract in place of vanilla extract for a different take. 

Also, make sure to use the real-deal, good maple syrup in this recipe. None of that stuff that comes in a bottle shaped like a woman’s body.

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