Wednesday, October 19, 2011

Apple Butter Oatmeal Crumble

After accidentally putting pepper in my oatmeal this morning and then shrugging and taking a taste, I should have known what the day was going to bring: burnt cookies, hidden soy and a trip to the pediatrician -- again.

We've been sick in this house for a little over month, each of us passing on one nasty little virus after the other to each other. Yuck, right? I hope this trip to the pediatrician brings an end to it (and to think winter hasn't even begun yet.) But I must admit, summer was so good to us, only bringing a ruptured ear drum that produced one minor interruption to a splash-filled lazy day with a five second outburst, "Ow, that hurt." One trip to the doctor and seven days later it was forgotten. So the way I see it, we're sort of due for a string of icky nose drippy days. But one month of nonstop drooling, coughing and sniffing? We're ready for tissue-free days again.

So in between wiping noses and measuring out four different doses of antibiotics, I discovered an absolutely wonderful partner to the honey-sweetened slow cooker apple butter I made a few days ago -- oatmeal. And I don't mean in your bowl of piping hot oatmeal (which, by the way, is an excellent way to use said apple butter), but I specifically mean in a warm oatmeal crumble perfect for these 50 degree gloomy fall days that have settled all around.

Apple Butter Oatmeal Crumble

Makes 8 1/2 cup Warm Crumble Servings or 16 Chilled Bars


2 cups old-fashioned oats (I used Trader Joe's Gluten-Free Oats)
1 cup oat flour (I ground one cup of above-mentioned oats in the food processor until fine, like flour)
1/2 cup coconut palm sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon honey
3/4 cup soy-free Earth Balance spread or butter or margarine, softened
1 cup apple butter


Preheat oven to 350 degrees. Spray a 9x9 pan with cooking spray. Remember when I flipped over my bottle of cooking spray and discovered (to my horror) that there was soy lethicin in it? Well, I bought a Misto and I love it!

You can fill this up with any oil of choice and spray away -- no unwanted ingredients added! Anyhow, set aside prepared pan.

In a large bowl, combine first five ingredients and mix well.

Add the honey and Earth balance, butter or margarine and mix on low with a handheld mixer until soft and crumbly.

Add two-thirds of the mixture to the bottom of the prepared pan, pressing gently with your hands. Add the cup of apple butter and spread to cover evenly.

Sprinkle the remaining crumb mixture over the top of the apple butter.

Place in the oven for 35 minutes or until golden brown. Transfer to a wire rack to slightly cool. The amazing thing about this recipe is that you can drop it warm into a bowl and top it with vanilla ice cream and a bit more apple butter and it's delectable. Or you can eat it without any extra toppings at all and it's still magnificent.

Or you can let it cool completely on a wire rack and then pop it in the fridge overnight and cut it into bars for an afternoon snack.

And it is just as delicious. Or you can have some warm and have some cold the next day. Talk about having your cake and eating it too.

Nutrition Information Per 1/2 Cup Warm Crumble: Calories 324; Total Fat 19g; Total Carb 35g; Fiber 4g; Sugars 8g; Protein 4g

Nutrition Information Per Bar: Calories 162; Total Fat 10g; Total Carb 18g; Fiber 2g; Sugars 4g; Protein 2g
*Nutrition information has been calculated using an online recipe calculator tool.
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  1. I love crumbles! I never heard of using oat flour. What a great idea! Thanks for the recipe!

  2. This looks sooooooo yummy!


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