Apple Cherry Oatmeal Recipes

APPLE-CHERRY LATTICE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.
• Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes.
• Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes.
• Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.
• Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours.

CARI MARTENS

Steps:

• 1 Preheat oven to 400°F. 2 Line a 9 or 10-inch baking dish with the pie crust. 3 In a large bowl, combine the cherries, sugar, flour, cinnamon, nutmeg, orange zest and apples. Toss well to combine. 4 In a separate bowl, combine oats, brown sugar, flour, cinnamon, nutmeg, flour and butter. Using your fingers, combine ingredients until the mixture looks like coarse crumbs. 5 Pour fruit mixture into pie crust. 6 Sprinkle crumb mixture over the top of fruit mixture. 7 Bake for 20 minutes. 8 Lower oven temperature to 350°F and continue baking until bubbly, the apples are tender, and the crust is nicely browned. Bake about 35 to 40 minutes longer. 9 Remove from the oven and let rest for at least 20 minutes before serving.

APPLE-CRAN-CHERRY OATMEAL COOKIES

Steps:

• Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour.
• Drop by teaspoonful onto ungreased baking sheet.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.

APPLE CHERRY OATMEAL

Steps:

• In a small pan add oats, apples, cherries, walnuts, a sprinkling of cinnamon, and 1 cup of water. Stir together, and cook over low to medium heat until boiling and thick. Remove from heat, add brown sugar and a splash of milk, stir and serve.

CHERRY VANILLA OATMEAL

Steps:

• Put water, oats, salt and cherries into a medium sized saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes for Old Fashioned Oats, or 1 minute for Quick Cooking Oats. Remove from heat. Stir in the vanilla extract and cherry jam. Put into serving bowls and pour 2 tablespoons of milk over each bowl.

APPLE CHERRY CRISP

Steps:

• Preheat oven to 350 degrees.
• In a bowl, mix together the fruit layer ingredients. Pour the fruit evenly into a non-reactive 10 inch pie pan or 9 inch square baking dish and set aside.
• In a large bowl, combine the oats, flour, brown sugar, and cinnamon.
• In a seperate bowl, whisk together the egg white, oil, vanilla, and fruit juice and then stir into the dry ingredients until thoroughly combined.
• Carefully spread the topping over the fruit (be sure to cover the fruit entirely).
• Cover and bake for 20 minutes, then uncover and continue to bake for another 20 to 30 minutes, until the fruit is soft and bubbly and the topping is crisp and golden.
• per 7 oz. serving: 323 calories, 5.8 G protein, 3.9 G fat, 68.6 G carbohydrates, .6 G saturated fat, 1.8 G polyunsaturated fat, 1 G monounsaturated fat, 0 cholesterol, 21 mg sodium, 5.7 G dietary fiber.

GIANT CHERRY OATMEAL COOKIES

Steps:

• In a large bowl, cream shortening, butter and sugars. Beat in the eggs and vanilla. Combine the oats, flour, apple pie spice, baking powder, baking soda and salt; gradually add to the creamed mixture. Stir in cherries and orange zest., Drop by 1/3 cupfuls onto an ungreased baking sheet. Press to form a 4-in. circle. Bake at 375° for 9-12 minutes or until golden brown. Let stand for 1 minute before removing to wire racks to cool.

APPLE OATMEAL CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
• In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown.