This luscious oatmeal is perfect for a cold-weather brunch. A compote of dried fruit and wintry spices sets things off, but the real star of the show is the crackly brûlée top.
Oatmeal Crème Brûlée with Apple Compote
Rated 5.0 stars by 1 users
Category
Brunch
Cuisine
French-American
Author:
Chef Stephanie Banyas
Servings
4-6
Prep Time
30 minutes
Cook Time
75 minutes
You've never had oatmeal like this before. With all the best flavors of wintertime, it's a sweet, warming meal that feels holiday-appropriate.
Ingredients
For the Oatmeal:
-
1 ¼ cup steel-cut Irish oatmeal
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Pinch of salt
-
1 tbsp finely grated orange zest
- ½ cup whole milk
- ¼ cup packed light brown sugar
For the Sautéed Apples & Cherries:
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2 tbsp sugar
-
2 tbsp maple syrup
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¼ tsp ground cinnamon
- ½ cup dried cherries, cranberries or raisins
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2 tbsp unsalted butter
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2 tbsp light brown sugar
- Pinch of salt
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2 large apples (like Honeycrisp, Golden Delicious, or Gala), peeled, cored and cut into medium dice
To Assemble:
-
¼ cup turbinado sugar, aka Sugar In The Raw
Tools:
Directions
For the Oatmeal:
Bring 5 ½ cups of water or milk (or a combination of the two) to a boil in a medium saucepan over high heat. Stir in the oatmeal, salt and zest and cook until the mixture begins to thicken slightly.
Reduce the heat to medium and continue cooking, stirring occasionally, until cooked, about 30 minutes. Add the milk and sugar and stir until combined.
For the Apple Compote:
Combine the sugar, ¾ cup water, maple syrup and cinnamon in a small saucepan and bring to boil over high heat. Cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the raisins and let sit at room temperature for at least 20 minutes.
While the oatmeal is cooking, heat the butter in a medium sauté pan, add the sugar and cook until melted. Add the apples and raisins and cook, stirring occasionally, until the apples are soft (about 15 minutes). Stir in the raisins. Set aside until the oatmeal is done.
To Assemble:
Preheat your broiler. Place a few tablespoons of the apple/raisin mixture in the bottom of 4 heat resistant bowls or ramekins.
Place half a portion of oatmeal on top of the apple mixture. Layer the remaining apple mixture on top of the oatmeal, topping the apple mixture with the remaining oatmeal. Smooth out the top of the oatmeal and sprinkle 1 tablespoon of turbinado sugar on top.
Place the bowls on a baking sheet and place under the broiler. Broil until the sugar is golden brown and completely melted, about 1 minute.
Remove from the oven and let rest a few minutes before serving. Crack the top of the sugar crust with a spoon and pour in some of the cinnamon cream. Serve immediately.
Recipe Note
If you have a brûlée torch, you won't need a broiler; we've linked one above!