I don’t write down recipes because I generally just figure out what the kids and I like and remember to make it again – as they are creatures of habit (all kids are). But when I find something that inspires me to take a day trip to Vermont, well then I figure that warrants not only writing it down, but sharing it.
Ingredients:
Apples
Oatmeal
Sugar & Cinnamon
Apple Cider
Pancake Mix
Maple Syrup
Butter
Vanilla Bean Ice Cream
The Process (Apples):
Take your apple or apples and core it, making sure not to go all the way through the bottom. Then widen the hole – making a cup for your oatmeal mixture.
The Process (Oatmeal Mix):
Melt 1/4 stick of butter in a pan. Once it melts, add in:
1 Cup of Oatmeal
1 Cup of Pancake Mix
1 Cup of Apple Cider
Mix that all together then add in the Sugar & Cinnamon and Maple Syrup – mix that together. Remove from heat.
The Build-Out:
1. Preheat your oven to 350 deg.
2. Pack the oatmeal mix into your apple(s) and place them in an an oven-safe pot or pan.
3. When the oven comes up to temp, put the pan in the oven and cook for 35-40 minutes.
Devour:
Place your apple in a bowl that can accommodate it and a couple of scoops of Vanilla Bean Ice Cream. This would also be a good time to drizzle some caramel over the top, or some chopped nuts – have fun with it.
The backstory here is that I randomly came across this recipe while going through Instagram one morning. It’s a take on dutch oven baked apples which are a staple on a fall or winter camping trip.
The idea of doing this prompted me to plan out a great day up in Vermont with the girls – where we took it easy on the backroads until we found the best place to get apples. We were in the middle of the middle of nowhere and it was amazing.
The apple in the picture is called a “Twenty Ounce” and it can be found at Scott Farm Orchards in Dummerston, VT.
Tribe Of Flannel 