Got a bag of sliced apples, white sugar, and some oats.

Simmer the apples, at some sugar and oats?

I just gotta get rid of the apples and I don't want to go out and get other ingredients.

What about butter? Can I put some in the simmering apples?

>Simmer
?
I've never cooked a fruit for a crisp by simmering and apples/pears are the only ones I cook at all. I just saute them in butter with the tiniest pinch of salt and set aside to cool. I add sugar and starch, either clearjel or plain cornstarch, just before topping with my oats/sugar/butter/molasses mixture then baking.

>>21451115
Good for you, but I'm asking people who know what they're doing

>>21451115
>I just saute them in butter with the tiniest pinch of salt and set aside to cool.
That's what I mean.
>>21451119
What?

>>21451119
You're retarded.
>>21451123
She's retarded.
Yeah, just melt the butter, peel and cut up the apples and saute them. My method differs from the typical in that I add the sugar later because I find that with the molasses in my oats and the baking time, the sugar caramelises to an almost unpleasant bitterness if I add it to the Ian with the apples. Notably, I leave out spices, too. I like my apples to taste of apples but if you'd prefer to spice them, you can add them with them sugar and starch.

>>21451145
Sounds a lot like my meatloaf recipe but with apples and oats.

I'll just do that:

-cook apples in butter
-mix some sugar and oats in a bowl
-pour over apples

bake for how long do you figure?

>>21451155
Again, mine is unusual. The oat topping I make is more similar to a patchy pie crust because I blitz some of my oats into flour first which, combined with the molasses, holds together into a dough. I force the "dough" flat and place onto the fruit mixture.
For what I make, it's 190c/375f for about 40 minutes for a starting amount of fruit (IE before sauteing but after peeling and coring) of 600g/21oz, which is about 3-4 apples. I’d suggest checking it around 30–35 minutes. You’ll want the fruit to be bubbling and the oat topping to be golden brown and crisp. If it’s looking good before the 40-minute mark, feel free to carefully pull it from the oven. Mine results in an extremely crisp, cookie-like crust that doesn't go easily soggy as it sits.

>>21451211
I lack molasses.

>>21451231
Then don't use any. A streusel-like topping is more traditional, anyway. It would only change the bake time slightly. Check it at 25 and bake no longer than 35.

>>21451238
>>21451231
And remember: you want the fruit to be bubbling and topping golden

>>21451245
Right. Thanks.

>>21451245
The "topping" of just sugar and oats didn't really top anything, it just kind of lay on top. I mixed it all together and it's pretty good.

This is what I came up with
Smells pretty great

>>21451366
lmao
What did you expect? That's, like, three grains of oats!
For that 600g I mentioned, I use roughly a cup of oats and a half cup extra gets ground into oat flour. That's roughly 100g/4oz total.
Does it taste nice?

>>21451432
It tastes great.

>>21451498
Looked like it’d taste good, did you eat all of it already? It’d probably be good with regular oatmeal.