One of the best parts about the Martha’s Vineyard Wine Festival was getting to meet Maggie Battista. We had a ball at the barn dinner, the farm tour, and drinking every glass of wine that came our way in between.
Maggie runs Eat Boutique where she sources the best small batch foods by artisan makers. She also shares recipes, maker stories and city guides to eating the “boutique” way. As soon as I started popping around the site, I fell in love with her whimsical voice, clean aesthetic, and drool-worthy photography. She’s also a master photo-bomber.
I came across this Apple Pie Oatmeal on her site and thought it was so simple and brilliant. It’s definitely more of a fall dish, but if you’re a morning oatmeal person, there’s no harm in getting a little wild on the breakfast front before then. I can also seeing this being great with peaches or blueberries this time of year. The technique is simple: make an apple crumble, make a batch of oatmeal, and pile one on top of the other.
Read more here about how Maggie came up with this dish. Or just feast your eyes on the images below.
Apple Pie Oatmeal
- 1/2 cup of brown sugar
- 1/2 cup of sliced almonds
- 1/2 cup of rolled oats
- 2 tablespoons canola oil
- 2 tablespoons maple syrup
- 4 apples peeled, cored and sliced
- Pre-heat the oven to 350 degrees.
- In a medium mixing bowl, stir together the brown sugar, almonds, oats, oil, and syrup until it’s crumbly and well mixed.
- Pile the sliced apples neatly into a pie plate or casserole. Spoon the crumb mixture uniformly on top of the apples.
- Bake in for about 25-30 minutes until bubbling and the apples are super soft. Set aside to cool slightly.
- Meanwhile, bring the water to boil in a medium stockpot. Add the salt and oats. Return to boil and then lower to simmer for about 10 minutes, just until you lose the chewiness of the oat. Add in the cinnamon, brown sugar and almond milk, and then let simmer 3-5 more minutes to blend.
- Put a hefty scoop of oatmeal in a bowl and spoon some apple pie topping on top. Serve and enjoy.
Adapted from Eat Boutique
Photos styled and taken by Maggie Battista.