Fall Recipe Series: Apple Oat Slices from Books and Bakes

September 18, 2009 by Shannon

Finally, to round out the first ever Fall Recipe Series on AnchorMommy, I’d like to introduce you to Rosie of Books and Bakes.

I first became acquainted with Rosie after she left a comment on Why Playgroups Could Put Me in Therapy. Her comment was funny and thoughtful, and she used the word “mum” instead of “mom,” so I figured she wasn’t from around these parts. I had to know more about her, so I immediately clicked over to her blog. Let’s just say her recipes — and the beautiful accompanying photographs — charmed my socks off. This Lemon Rosemary cake in particular just blew me away. And since I’ve come to fancy myself as a somewhat knowledgeable cupcake judge, I think her Chinese ‘Sweet and Sour’ Cupcakes are award-worthy!

Rosie is a college student who lives not far from the UK’s Peak District and she lives along the English coastline when home with her family. She also sells her beautiful baked goods and donates the proceeds to a woman who works to stop the spread of AIDS in Uganda. It’s clear that she has a passion for life and a way with words. And now, my friends…meet the lovely and charming Rosie.

Photo courtesy Books and Bakes

Why did you start your blog? I started my Books And Bakes blog thanks to an emerging obsession with baking. Books have always been in the background, and my friends have had to get used to that (!), but baking happened too rapidly for them to adjust to! So I looked for an outlet for my cooking fixation… Unfortunately, that means you lot.

What do you love about cooking/baking? I love both cooking and baking (though I only blog about baking), because they’re both such easy methods of spending quality time with people. Met a new person and want them to stay in your life? Invite them to dinner. Too busy to catch up with your friend? Have her round for breakfast. Worried for a melancholy colleague? Pass a few muffins his way. True, you may have to keep extra mince and veg in your freezer just in case, and you may have to ensure your cake tin is well-supplied for impromptu guests, but it’s absolutely worth it.

What is your favorite thing about fall? My favourite thing about fall (or ‘autumn’ for us Englishmen!) is probably the leaves. They’re transfigured into the most gorgeous colours, then wisp to the ground for you alone to crunch on. Even as they die and mulch the roads they emit a final, sweet smell. Gorgeous, aren’t they?

Ah, yes…they are gorgeous. See? I told you she was charming! And I love that she uses terms like “mince and veg.” Okay then, on to the recipe…Rosie’s Apple Oat Slices!

Photo courtesy Books and Bakes

Apple Oat Slices

600g/4.5 cups potatoes, peeled
50g/0.5 sticks butter
300g/2 cups cooking apples, peeled, cored, diced
100ml/0.5 cups water
1/2 tsp ground cinnamon
200g/1.5 cups oats
2 tbsp. sugar
1/2 tsp. ground ginger
Extra oats
Extra demerara sugar (Note: In the United States, demerara is sometimes known as turbinado sugar.)

Cook the potatoes for about twenty minutes in a pan of unsalted water as though for mash. Drain and leave them to cool for ten minutes, allowing the steam to dissipate.
Once the potatoes are removed from the saucepan, put in the diced apple and cinnamon. Stir in the water, and simmer for five or ten minutes, until the apples have softened into a sauce.
Preheat the oven to gas mark 4/180C/350F and grease a 1-inch deep tray.
Meanwhile, mash the warm potatoes in a mixing bowl with the butter. Continue to mix in the oats, sugar and ginger, forming a dough.
Press half of the potato dough into the base of the tray, using your knuckles to level it out.
Pour the apple sauce on top of the dough, spreading it around evenly.
On a surface, press out the remaining dough into an appropriately sized rectangle. Cover the apple sauce with the dough, levelling it approximately (though trying not to squeeze out the sauce).
Sprinkle over some oats, then bake for twenty minutes.
Sprinkle over a little demerara sugar and return on a higher shelf for a final five minutes.
Leave to cool, then cut into slices and store in an airtight container.

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This looks like a perfect recipe to have ready-made for busy weekday mornings. Thank you Rosie! I can’t wait to try this!

A big thank you to all the participants in the first ever Fall Recipe Series here on AnchorMommy! I loved learning more about all of you, and can’t wait to try your recipes in my own kitchen! Here’s a quick roundup of this week’s recipes: