Recipe by Demelza
I saw a recipe for a caramel apple upsidedown cake one day and thought why not top a nice hot bowl of oatmeal with caramel & apples. A great idea was born. You can use whatever type of apple you prefer, we usually have Macs in the house. If you can get a HoneyCrisp apple it is fabulous. I prefer to eat this without milk. I will top it with a spoonful of vanilla yogurt some days. You could use table cream or half & half instead of heavy cream if you want to cut the fat content down.
Top Review by NorthwestGal
This was only OK for us. Even though we knew this was really just a breakfast oatmeal recipe, It wasn't nearly sweet enough or creamy enough to be called dessert. I added a little (maybe 1/2 teaspoon) of cinnamon to the sautéed apples too, and we still didn't detect any cinnamon taste at all. And I don't think it's an issue of my cinnamon being too old (just bought it about a month ago). The recipe was fine as a basic oatmeal recipe, but next time I'll add about 1/3 cup more brown sugar and maybe 1/4 cup more cream so the caramel is thinner and more of a creamy sauce to smother the apples in. Made for the 2013 My-3-Chefs event.
- 1 apple, peeled, cored & finely diced
- 1 teaspoon butter
- 1 tablespoon brown sugar
- 1 tablespoon heavy cream
- 1 cup oatmeal
- 2 cups water
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- salt, pinch
Directions See How It's Made
- Peel, core & dice apple.
- Saute in butter for 1 - 2 minutes.
- Stir brown sugar into apples.
- Stir in cream.
- Continue cooking another minute.
- Remove from heat while preparing oatmeal.
- Bring water to boil, add oatmeal, salt, cinnamon & nutmeg.
- Cook as directed for type of oatmeal you are using.
- Divide oatmeal between 2 dishes, top with apple mixture.