And obviously you have apples.
I use one apple per serving to make sure everyone gets their fair, generous share of apple deliciousness. I like Macintosh apples for this recipe because they cook up to just the right amount of tender and crisp. No need to peel them – just slice them into nice bite-sized pieces.
I cook everything up with just enough cinnamon sugar to give it a spicy sweetness, and then I usually drizzle a little warm maple syrup and cream on top, which is what I have in the recipe below. But I have to tell you what I did the last time I made this, just because it is so dang wonderful. My friend Jen, who knows how much I love all things cooking and all things Vermont, gave me one of these a little while ago…
That, my friend, is a maple cube. As in, a sold little block of maple syrup in hard cube form. I took my handy microplane grater and grated a nice little pile of maple shavings on the top of each dish of oatmeal, where it promptly melted into a puddle of maple heaven.
I’m already thinking of a million other things I can grate my maple cube over. A cup of tea. A hunk of salty parmesan cheese. Into my open mouth. Etc. But in the meantime, it was the perfect finishing touch to the apple pie oatmeal.
Stay warm out there my friends!