Butter-Toasted Oatmeal with Sticky Apple Topping
Credit: Gourmet Today edited by Ruth Reichl
2 ½ tablespoons unsalted butter
1 cup steel cut oats
4 ¼ cups boiling water
scant ¼ teaspoon salt
½ stick unsalted butter
2 Gala or Fuji apples, peeled, cored, and cut lengthwise into ⅛-inch-thick slices
½ cup packed light brown sugar
⅛ teaspoon sal
¼ cup half and half
1. Make the Oatmeal: Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides. Add oats and cook, stirring, until oats are pale golden and have a nutty fragrance, about 4 minutes. Carefully add boiling water ad salt and boil, stirring occasionally until oats swell and oatmeal thickens slightly about 10 minutes. Reduce heat and simmer, stirring occasionally, until oatmeal is soft and thickened, 20 to 30 minutes.
2. Meanwhile, make the topping: Melt butter in a 10-inch heavy skillet over moderately high heat. Add apples and cook, stirring occasionally, until beginning to brown. Reduce heat to moderate, add brown sugar and salt, and cook, stirring gently, until sugar is melted. Simmer topping, stirring occasionally until apples are very tender and almost translucent, about 15 minutes. Stir in half-and-half and simmer until thickened, about 5 minutes.
3. Divide oatmeal among bowls and spoon topping over it.