(Loosely based on a recipe at Smitten Kitchen.)
3.5 - 4 pounds of apples, peeled, cored, and sliced
Juice from half a lemon
3 tablespoons sugar
2 tablespoons cornstarch
2 teaspoons cinnamon
salt
1 stick unsalted butter
1/4 cup honey
2.5 cups oats (such as Quaker old-fashioned)
salt
Preheat over to 400. Mix apples, lemon juice, sugar, cornstarch, cinnamon, and a pinch of salt together in a very large mixing bowl, then spread into a 9x13 baking dish.
Melt butter and honey together in a sauce pan (nonstick works well) over a medium low heat, then add oats and another pinch of salt. Stir the mixture until the oats start sticking together (five minutes seems to do the trick). Then pour evenly over the top of the apples.
Bake covered with foil for 35-40 minutes, then remove foil and bake an additional 10-15 minutes, until the apples are bubbly and the oats are brown. (If the oats start to burn, cover them up again.)
Let the mixture cool completely, then refrigerate and enjoy for breakfast all week long, alone or mixed with yogurt.
This is Jenn’s favorite apple recipe. It has all of the cinnamon and baked apple goodness of apple pie, but is healthy enough to eat with yogurt for a weekday breakfast. You can easily get 10 breakfast servings out of one pan, making it a perfect treat to whip up on Sunday evening and enjoy for breakfast all week long.
You can skip the toppping and bake, covered, for 45 to 55 minutes.