Apple Pie Oatmeal Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 11x7-inch baking dish with baking spray.
• Place oats in a large skillet over medium heat; toast, stirring often, until oats are beginning to brown and smell nutty, about 4 minutes. Add cinnamon, ginger, allspice, nutmeg, and cardamom; continue toasting, stirring frequently, for another 1 to 2 minutes. Transfer to a medium mixing bowl and cool slightly.
• Add 3/4 cup pecans, baking powder, and salt to the oat mixture; stir to combine.
• Melt 3 tablespoons butter in a large microwave-safe bowl. Whisk in 6 tablespoons brown sugar. Add milk, egg, and vanilla to the bowl, whisking until combined. Stir the oat mixture evenly into the milk mixture. Fold in 1/2 of the apple pieces. Spoon mixture into the prepared pan.
• Bake in the preheated oven until golden brown and set, 35 to 40 minutes.
• While the oatmeal bakes, add remaining butter and apple pieces to a nonstick skillet over medium heat. Add remaining brown sugar and maple syrup. Cook, stirring often, until apples soften and the liquid thickens into a syrup, 8 to 10 minutes.
• Spoon apple mixture over the baked oatmeal after you've removed it from the oven. Sprinkle remaining pecans over the top.

Steps:

• For the apples and cranberries: Combine the water, sugar, cinnamon, cranberries, and salt in a small saucepan and bring to a boil over high heat. Cook until the sugar is completely dissolved, about 1 minute.
• Add the apples, reduce the heat to medium and cook, stirring occasionally, until the apples are soft but still retain some of their shape and the mixture has thickened, about 10 minutes. Set aside while you make the oatmeal.
• For the oatmeal: Preheat the broiler. Put the milk in a medium saucepan and bring to a boil over high heat. Stir in the oatmeal, orange zest, and salt and cook until the mixture thickens, about 2 minutes. Cover and let sit for 2 minutes. The oatmeal should be slightly loose, it will continue to thicken under the broiler.
• Divide half of the apple mixture between 2 10-ounce ramekins. Divide half of the oatmeal between the 2 ramekins and spoon on top of the apple mixture. Place the remaining apple mixture on top of the oatmeal then top the apple mixture with the remaining oatmeal. Smooth out the top of the oatmeal and sprinkle 1 tablespoon of the sugar evenly over the top of each.
• Place the ramekins on a baking sheet and place until the broiler. Broil until the sugar is golden brown and bubbly and completely melted, about 2 minutes. Remove from the oven and let rest a few minutes before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.
• To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
• Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
• Bake in preheated oven for 10 minutes.
• While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
• Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Steps:

• In a 4-qt. slow cooker, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until liquid is absorbed. Stir in chopped apple. If desired, top servings with apple slices, pecans and syrup.

Steps:

• Beat butter, sugar, and brown sugar for cookie dough in a bowl with an electric mixer until creamy. Stir in eggs and vanilla.
• Combine flour, salt, baking soda, cinnamon, and apple pie spice in a separate bowl. Gradually mix into the wet ingredients until incorporated. Mix in oats and walnuts. Cover and chill in the refrigerator for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Set out two 24-cup mini muffin tins. Place paper towels under 2 wire racks.
• Combine apples, butter, sugar, and cinnamon for filling in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through to distribute the butter, until apples have softened. Transfer to a strainer to drain and cool.
• Roll chilled dough into walnut-sized balls. Fill each muffin cup with a ball and press down to flatten slightly.
• Bake in the preheated oven for 10 minutes. Remove and cool for 2 minutes. Press a shot glass down in the middle of each cookie to form it into a cup shape. Transfer from the pan to the prepared wire racks to cool.
• Put apple filling into the center of each cookie, making sure it's evenly distributed to fill all cookies.
• Beat egg whites for icing in a glass, metal, or ceramic bowl until foamy. Mix in caramel syrup, cinnamon, and cream of tartar. Gradually mix in 2 cups powdered sugar and mix until it reaches a good drizzling consistency, similar to that of the caramel syrup. Add more powdered sugar if necessary; you don't want it to be so thin that it will run.
• Drizzle icing over the cookies; it's okay if it melts into the apple filling.
• Enjoy right away while they're super fresh, or wait until icing hardens, about 3 hours.

Steps:

• Stovetop directions:.
• Bring water to a boil in medium saucepan. Stir in oats and salt.
• Cook, stirring occasionally, over medium heat for 5 minutes.
• Top oatmeal with Splenda, chopped apple and spice.
• Microwave directions:
• Combine water, oats, and salt in a microwave-safe container. Cover tightly with heavy duty plastic wrap, leaving a small edge uncovered for steam to escape.
• Microwave on high for 2 1/2 to 3 minutes, stir well.
• Top oatmeal with Splenda, chopped apple and spice.

Steps:

• Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
• In a large bowl mix sliced apples with nutmeg, ginger, cinnnamon, and vanilla extract (although for most everyone else the full tablespoon of cinnamon might be a lil much *my hubbys a cinnamon addict* x3 you can cut it down to 1/2 tablespoon)
• Place the bottom crust in your pan. Fill with your apples, mounded slightly. Pour sauce over apples.
• Bake for 30 mins at 400°F Now for the crumble topping.
• I actually ganked this crumble topping from ratherbeswimmin
• Remove pie from oven and lower temperature to 375°. Carefully pour the crumble mixture in the center of the pie, spreading them over the surface evenly. Bake for another 30-40 mins you may have to cover with aluminum foil the final 15 mins to prevent your topping from burning. So keep a close eye on your pie ^.^.

Steps:

• Cut Shortening into flour with a pastry blender or fork until well blended and particles are the size of small peas. Make a well in the center and pour in ice water. Toss together, being careful not to over work the dough. Shape into a flat disk and place on floured board. Roll out to about 2″ larger than inverted pie dish. Fold pastry in half and place in pie dish. Unfold and fit pastry to dish. Press firmly against bottom and sides. Crimp edges.
• For Pie:.
• Heat oven to 375 degrees.
• Peel and slice apples thinly. Mix sugar, nutmeg, cinnamon and ginger in a large bowl. Add sliced apples and toss well with sugar mixture. Turn into pastry coated pie plate.
• For Crumb Topping:.
• In a medium sized bowl, mix together the 1/2 cup of flour, 1 cup oatmeal, 1/2 cup brown sugar and the 1/3 cup of butter with a fork or pastry blender.
• Sprinkle crumb topping over the apples in pastry lined pie plate.
• Bake pie at 375 degrees for 40 to 45 minutes.
• This recipe yields one 10″ pie.

Steps:

• In a large bowl, whisk oats, flour, brown sugar, baking powder, pie spice and salt. In a small bowl, whisk eggs, 1 cup milk and vanilla until blended. Add to oat mixture, stirring just until moistened. Fold in apples., Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until apples are tender and top is set, 4-5 hours., Stir in remaining milk. Serve warm or cold, with ice cream if desired.