Cooking with Paula Deen Special Issues – September 2019

Baked Apple

Cranberry Oatmeal

Makes 6 to 8 servings

2 large eggs

1 cup whole milk

½ cup fi rmly packed dark brown

sugar

½ cup heavy whipping cream

¼ cup applesauce

¼ cup unsalted butter, melted

2 teaspoons vanilla extract

3 cups old-fashioned oats

2 teaspoons baking powder

½ teaspoon salt

1 medium Granny Smith apple,

halved, cored, and diced

½ cup dried cranberries

½ cup chopped pecans

1 orange, zested

1. Preheat oven to 350°. Spray a
   2½-quart baking dish with butter-
   fl avored cooking spray.


2. In a large bowl, whisk together eggs,
   milk, brown sugar, cream, applesauce,
   melted butter, and vanilla. In a medium
   bowl, stir together oats, baking powder,
   and salt. Add oats mixture to egg
   mixture, stirring until well combined.
   Fold in apple, cranberries, pecans, and
   zest. Pour into prepared pan.


3. Bake until golden brown, 45 to
   50 minutes. Let stand for 5 minutes
   before serving.

Thisrecipecan be prepared through step 2 and

refrigeratedovernight. Let it stand at room temperature

whiletheoven preheats before baking as directed.

Kitchen Tip

11 PAULA DEEN’S FALL BAKING