This fall favorite has a special twist that makes nut butter lovers rejoice! Because it’s made with oatmeal we usually make big fairly often and serve it not only for dessert but for breakfast. (And we don’t consider it King’s food!) Make it in an 8×8 square cake pan or a 9-inch pie pan.
This variation is made with several types of apples but feel free to use whatever you have. We love the texture of oats baked in the apples and the apple juice concentrate sweetens them up. Memphis ramped up the comfort food factor by adding peanut butter but if you prefer, almond butter works just as well.
6-8 large apples
1/4 C. Raisins
1/3 C Honey
2 tbsp Coconut oil
3 tbsp Peanut butter
2 Tbsp. Walnuts
2 tsp pumpkin spice
Reserve until assembly stage
1 1/2 C. old fashioned oats
1/2 C. Apple juice concentrate
Set oven to bake 375 F.
Peel, core and quarter apples. Slice each quarter crosswise add to a bowl. when all the apples are cut, add nats and raisins, spice, honey, oil, and peanut butter. Stir until all slices are coated.
Oil a pan and coat the bottom with a layer of oats.
Cover oats with a layer of the apple mixture. Sprinkle oat mixture over apples and continue to alternate layers until both have been transferred to the pie pan, mounding the apples above the sides of the pan. They will cook down.
Pour the apple juice concentrate overall.
Cover with foil and bake for 35 minutes or until a fork can easily be inserted into apples.
Uncover and bake for an additional ten minutes, until oats look slightly toasted. Remove and let cool.