Prep 3 mins
Cook 8 mins
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.
- 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
- 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.
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.