Over Christmas, I got a great present: we went to Colorado and it was actually COLD, with (some) SNOW, no less! (To make you jealous, here’s a photo of the tree, set up outside on the deck under a full moon.)
The great thing about crisp, Colorado mornings (as opposed to the bone-chilling, albeit technically warmer ones we have in Dallas), is that they invite you to get up and enjoy the morning at a leisurely pace.
We were reminded by my father (too late, I might add) that there are, in fact, stores in Colorado. Accordingly, we found ourselves with far too much fruit. So I decided to take advantage of our leisurely morning and, after about four cups of coffee, cook up some steel-cut oatmeal (that’s NOT anywhere close to the Quaker Instant stuff, thank-you-very-much) and bake some apples to go with it.
Baked Apples and Steel Cut Oatmeal
What You Need
1 small apple per person
1 tsp brown sugar per apple
Steel-cut oatmeal (I use McCann’s)
1/8 cup buttermilk per person
What To Do With It
You’re going to start the apples first, as they take about 30 minutes (the oatmeal takes only about 20 minutes).
Core your apples. Cut off about 1/4″-1/2″ from the top and make the bottoms flat (cut off about 1/8″). Place them on a baking sheet lightly coated with butter. Pour just enough orange juice to lightly cover the bottom of the sheet.
Put 1 tsp brown sugar in each apple, and sprinkle the top with cinnamon. Bake at 375 for 30 minutes or so (cooking times at 9000 feet are always different from anywhere else).
When the apples are done, place one in a bowl, surround with oatmeal, and pour the buttermilk (TRUST ME!) in the center. There will be some juice in your pan: spoon some of that up, and ladle it around the outside of your apple, directly on the oatmeal.