Apple Streusel Baked Oat Pancake

A layered, crumbly feat of apple engineering, this recipe brings brunch to a whole new level. Tart apples, topped by sweet streusel, served warm with plenty for seconds. There’s no more delectable centrepiece for your table.

Ingredients

Streusel
1/2 cup/125 mL Quaker^® 100% Whole Grain Large Flake Oats or Quaker^® 100% Whole Grain Quick Oats (uncooked)
1/4 cup/60 mL all-purpose flour
1/4 cup/60 mL firmly packed brown sugar
3 tablespoons/45 mL stick margarine or butter, melted
Pancake
1/4 cup/60 mL (1/2 stick) margarine or butter, cut into pieces
1/3 cup/75 mL granulated sugar
1 teaspoon/5 mL ground cinnamon
3 medium tart apples (about 1 1/4 pounds/ 565 grams), cored and cut into thin wedges
1 cup/250 mL all-purpose flour
1/2 cup 125 mL Quaker^® 100% Whole Grain Large Flake Oats or Quaker^® 100% Whole Grain Quick Oats (uncooked)
1 teaspoon/5 mL baking powder
1/4 teaspoon/ 1.25 mL salt (optional)
1 cup/250 mL fat-free (skim) milk
1 egg, lightly beaten

How to make it

Combine ½ cup/125 mL oats, ¼ cup/60 mL flour, brown sugar and melted margarine in small bowl; stir until crumbly. Set aside.
Heat oven to 350°F/180°C
Place ¼ cup/60 mL margarine into 8-inch square glass baking dish.
Place in oven 3 to 5 minutes or until margarine is melted.
Remove from oven. Stir in granulated sugar and cinnamon.
Add apples; stir until apples are well coated with sugar mixture.
Bake 10 to 15 minutes or until apples have softened, stirring occasionally.
Combine 1 cup/250 mL flour, ½ cup/125 mL oats, baking powder and if desired, salt in large bowl; mix well.
Combine milk and egg in small bowl; blend well.
Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.)
Spoon over apple mixture in baking dish, spreading batter to edges of dish.
Sprinkle reserved streusel evenly over batter.
Bake 25 to 30 minutes or until wooden pick inserted in centre comes out with a few moist crumbs clinging to it. Serve immediately.