“Half Baked Harvest” Apple Recipes

“Half Baked Harvest” Apple Recipes

 
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Overnight Oats, Two Ways
Serves 2

Overnight Oats | "Half Baked Harvest"

Overnight Oats | “Half Baked Harvest”

I think oatmeal gets such a bad rap. We all know oats are good for us, but that doesn’t mean they have to be boring. Enter these two crazy-easy oat recipes. They’re perfect to make ahead the night before, then just grab and go in the morning. There are two ways to make them. The first method is to combine the oats in a jar or bowl and allow them to sit in the fridge overnight. The second method is to combine everything in your slow cooker the night before and let it cook low and slow—when you wake up, your kitchen will smell amazing. What I love about this recipe is that you can change up the flavors depending on the seasons. In the fall, I’ll top my oats with apples; in the winter, fresh citrus; in the spring, strawberries; and in the summer, stone fruits.

Pecan Banana Bread
1 cup old-fashioned rolled oats
1½ cups milk of your choice (I like canned coconut milk)
2 very ripe bananas, mashed, plus sliced banana for topping
¼ cup plain Greek yogurt
2 tablespoons unsweetened coconut flakes, toasted
2 tablespoons honey, plus more for serving
1 tablespoon chia seeds
2 teaspoons pure vanilla extract
¼ teaspoon flaky sea salt
½ cup pecans, toasted
Fresh or dried figs, halved, for serving
Pomegranate seeds, for serving
1. In a medium bowl, stir together the oats, milk, mashed banana, yogurt, coconut, honey, chia seeds, vanilla, and salt until well combined. Divide the mixture evenly between two bowls or two 8- to 12-ounce glass jars. Cover and refrigerate for at least 6 hours or overnight.
2. In the morning, stir the oats, then top with sliced banana, toasted pecans, and figs. Drizzle with honey and sprinkle with pomegranate seeds.

Warm Cranberry Apple
Butter or nonstick cooking spray, for greasing
1¼ cups steel-cut oats
1½ cups milk of your choice (I like canned coconut milk)
1 cup apple cider
2 apples (I like Honeycrisp), cored and chopped, plus more for serving
½ cup dried cranberries, plus more for serving
2 tablespoons pure maple syrup, plus more, if desired, for serving
2 teaspoons pure vanilla extract
½ teaspoon ground cinnamon, plus more for serving
¼ teaspoon flaky sea salt
Toasted pecans, for serving
Toasted pumpkin seeds (pepitas), for serving
1. Lightly grease your slow cooker with cooking spray or butter. In the slow cooker, combine the oats, milk, cider, apples, cranberries, maple syrup, vanilla, cinnamon, salt, and 1 cup of water and stir to combine. Cover and cook on Low for 6 to 9 hours.
2. In the morning, stir the oats, then serve warm, topped with apple, cranberries, cinnamon, pecans, and pumpkin seeds. Drizzle with additional maple syrup, if desired.

Apple and Brie Soup with Bacon and Pumpkin Seed Granola
Serves: 4

Apple and Brie Soup | "Half Baked Harvest"

Apple and Brie Soup | “Half Baked Harvest”

When the air turns crisp and the leaves begin to change colors, my apple obsession kicks into high gear, and I begin to focus all my creativity on cooking and baking with apples. Enter this soup! This is the ultimate in fall comfort food. If there’s one recipe to make when the weather starts to change, this should be it. The Brie pairs so well with the sweet apples and autumn squash. Top off your bowl with savory pumpkin seed and bacon granola and this recipe will be one you return to year after year!

Apple and Brie Soup
2 tablespoons extra-virgin olive oil
1 small sweet onion, sliced
Kosher salt and freshly ground pepper
⅔ cup apple cider
2 Honeycrisp apples, cored and chopped
3 cups peeled and cubed butternut squash
or pumpkin (about ½ medium)
2 teaspoons chopped fresh thyme
1 (12-ounce) bottle beer (I like to use pumpkin beer)
3 to 4 cups low-sodium chicken broth
¼ teaspoon cayenne
1 cup whole milk
1 cup shredded sharp cheddar cheese
8 ounces Brie cheese, rind removed, cut into cubes
Bacon and Pumpkin Seed Granola
4 thick-cut bacon slices
2 tablespoons salted butter
½ cup uncooked old-fashioned rolled oats
½ cup raw pumpkin seeds (pepitas)
Kosher salt

1. In a large stockpot, heat the oil over medium. When it shimmers, add the onion and season with a pinch each of salt and pepper. Cook, stirring frequently, for about 5 minutes, until softened. Slowly add ⅓ cup of the cider and let it cook into the onions. Repeat until all the cider has been added and the onions are caramelized, about 10 minutes total. Add the apples, squash, and thyme and cook over medium heat, stirring, until softened, about 8 minutes. Add the beer, 3 cups of the broth, and the cayenne. Increase the heat to high, bring to a simmer, and cook for 15 to 20 minutes, or until the apples and squash are tender.

2. MEANWHILE, MAKE THE GRANOLA. In a large skillet, cook the bacon over medium heat until crisp, 3 to 4 minutes per side. Drain on a paper towel–lined plate. When cool enough to handle, coarsely crumble the bacon.

3. In the same large skillet, melt the butter over medium heat and cook until just beginning to brown and smell toasted. Add the oats and pumpkin seeds and cook for 1 minute more. Remove the skillet from the heat and stir in the crumbled bacon. Season with salt.

4. When the apples and squash are tender, transfer the soup to a blender and pulse until smooth

5. Return the soup to the pot and set over medium heat. Stir in the milk, then bring the soup to a low boil. Stir in the cheddar and Brie until melted and smooth. Add more broth to thin the soup, if desired. Simmer for about 5 minutes more, or until ready to serve.

6. Ladle the soup into bowls and top with the granola.

Salted Treacle Butter Apple Pie
Makes: One 8-inch pie

Salted Treacle Butter Apple Pie | "Half Baked Harvest"

Salted Treacle Butter Apple Pie | “Half Baked Harvest”

I am so excited about this pie, and for more reasons than you’d probably think. Yes, it is insanely delicious, but perhaps more important, I want to chat about the fact that it has treacle butter. If you don’t know what treacle butter is, you are obviously not as big a Harry Potter freak as I am. That’s fine, but then I need to explain a bit. Treacle, also called golden syrup, is basically the British form of blackstrap molasses, and it happens to be one of Harry Potter’s favorite flavors. I added flaky sea salt and butter to make salted treacle butter. Now, I fully realize that might not sound like the best thing ever, but I am here to tell you that it is the best thing ever. Slather the butter over the entire pie just as it comes out of the oven, and you will soon realize just how brilliant this combination is.

Butter or nonstick cooking spray, for greasing
All-purpose flour, for dusting
2 piecrust rounds, store-bought or homemade (recipe follows)
Treacle Butter
4 tablespoons (½ stick) unsalted butter, at room temperature
1 tablespoon blackstrap molasses
Pinch of flaky sea salt

Filling
3 pounds Honeycrisp and/or Granny Smith apples, cored, and sliced ¼ inch thick
½ cup packed light brown sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
1 large egg, beaten
Coarse sugar, for sprinkling
Browned Butter Ice Cream, for serving

1. Grease an 8-inch pie plate with butter or cooking spray.
2. On a lightly floured surface, roll out the pie dough into two 12-inch rounds. Carefully transfer one round to the prepared pie plate, lifting up the edges and allowing the dough to sink down into the bottom of the dish—don’t stretch it. Trim the edges if needed, then prick the bottom of the dough with a fork a few times.
3. MAKE THE TREACLE. Stir together the butter and molasses in a small bowl. Add the salt and stir to combine.
4. Pour half the treacle butter into a large bowl and set the remainder aside for serving. Add the apples, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until everything is evenly distributed. Spoon the mixture into the piecrust in the dish. Be sure to scrape in all the good juices from the bowl.
5. Place the second pie dough round on top of the apples. Push the edges of the top crust against the pie plate and crimp the edges of the bottom crust together with the top crust to seal the pie. Alternatively, roll out the top round, cut the dough into strips, and create a lattice top (see photograph, page 256).
6. Brush the top crust with the beaten egg. Using a sharp knife, cut four slits into the top crust to allow steam to escape. Cover with plastic wrap and chill in the fridge until the crust is firm, at least 1 hour.

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“Half Baked Harvest Cookbook” is available now.

Reprinted from Half Baked Harvest Cookbook. Copyright © 2017 by Tieghan Gerard. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

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