Oats; in cookies, oatmeal, breads, and more

Sunset, Feb, 1987

Apple-Oatmeal Crisp

Golden Delicious apples hold their shapebetter, but Granny Smiths are tarter.

4 large (about 2 lb.) Golden Deliciousor Granny Smith apples, peeled if desired, cored, and sliced 1/3 inch thick

2 tablespoons lemon juice

Oat-streusel topping (recipefollows)

Whipped cream or ice cream(optional)

In a shallow 2-quart baking dish, mixapples with lemon juice. Pat fruit into an even layer. Sprinkle evenly with streusel. Bake in a 375| oven until apples are tender when pierced, 35 to 40 minutes.

Serve warm or cool; or let cool completely,then cover and hold at room temperature up to overnight. Accompany with cream, if desired. Makes 6 to 8 servings.

Oat-streusel topping. In a bowl, rub withyour fingers until crumbly 2/3 cup butter or margarine, 1 1/4 cups regular or quick-cooking rolled oats, and 1 cup firmly packed brown sugar.

Photo: Old-fashioned porridge can be madewith any form of oats. Flavor it with spices, raisins, and dates

Photo: Processed oats are available whole, with hulls removed, as groats (in scoop). They can be further refined to make steel-cut oats (top) or rolled oats in varying thicknesses: regular (bottom right), quick (bottom center), instant (above groats)

Photo: Thin or thick? Crisp or chewy?Tailor our basic recipe to create your favorite style of oatmeal cookies

Photo: Fresh-from-the oven treats include oat-topped quick bread, oatmeal cookies, and thin Scottish oatcakes that go well with butter, jam, or cheese

Photo: Oats and onions? Add toasted oat groats(or steel-cut oats) to sauteed onions, then cook with beef broth for flavorful pilaf

Photo: Sprinkle topping of oats, butter, andbrown sugar over sliced apples; bake to make homey and satisfying apple crisp