Bland and mushy are forever banished; this is oatmeal for grown-ups. Steel-cut oatmeal (also referred to as Irish oatmeal) has a wonderfully nutty taste and a texture that is at once creamy and chewy. As a kid I always loaded my oatmeal with raisins and brown sugar; now I cook tart apple slices with the same ingredients for an unexpected yet familiar treat to layer with the oatmeal. A sprinkling of turbinado sugar and a quick hit from the broiler create a sweet brûléed crust and an extra touch of decadence. Crack the crust with your spoon and pour in the cinnamon-scented cream . . . oh yeah, you’ll be in love with oatmeal after this.

　　

Ingredients

Serves 4

　　

Oatmeal

1 1/4 cups steel-cut oats

　　Pinch of kosher salt

　　2 teaspoons finely grated orange zest

　　1/2 cup whole milk

　　1/4 cup packed light brown sugar

　　

Topping

2 tablespoons granulated sugar

　　2 tablespoons pure maple syrup

　　1/8 teaspoon ground cinnamon

　　1/2 cup raisins

　　2 tablespoons unsalted butter

　　2 tablespoons light brown sugar

　　Pinch of fine salt

　　2 Granny Smith apples, peeled, cored, and cut into medium dice

　　4 tablespoons turbinado sugar (such as Sugar in the Raw)

　　Cinnamon Cream (recipe follows)

　　

CINNAMON CREAM

1/2 cup heavy cream

　　2 tablespoons crème fraîche or sour cream

　　2 tablespoons pure maple syrup

　　2 tablespoons fresh orange juice

　　1/2 teaspoon ground cinnamon

　　(makes 1 scant cup)

　　

Step 1

To cook the oatmeal, bring 5 1/2 cups water to a boil in a medium saucepan over high heat. Stir in the oats, salt, and zest and bring to a boil. Reduce the heat to medium and continue cooking, stirring occasionally and adding more water if needed, until the oats are tender, 30 to 40 minutes. Stir in the milk and brown sugar and cook for 1 minute.

　　

Step 2

While the oatmeal is cooking, make the topping. Combine the granulated sugar, 3/4 cup water, the maple syrup, and the cinnamon in a small saucepan and bring to a boil over high heat. Cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the raisins, and let sit at room temperature for at least 20 minutes.

　　

Step 3

Heat the butter in a medium sauté pan over medium heat, add the brown sugar and salt, and cook until melted. Add the apples and the raisin mixture and cook, stirring occasionally, until the apples are soft, about 15 minutes.

　　

Step 4

Preheat the broiler.

　　

Step 5

Place a few tablespoons of the apple mixture in the bottom of 4 ovenproof bowls or ramekins. Divide half of the oatmeal on top. Make a second layer with the remaining apple mixture and top with the remaining oatmeal, smoothing out the top. Sprinkle 1 tablespoon of the turbinado sugar evenly over the top of each serving.

　　

Step 6

Place the bowls on a baking sheet and put under the broiler. Broil until the sugar is golden brown and completely melted, about 1 minute. Remove from the oven and let rest for a few minutes before serving. Crack the top of the sugar crust with a spoon and pour in some of the cinnamon cream. Serve immediately.

　　

CINNAMON CREAM

Step 7

Whisk together the cream, crème fraîche, maple syrup, orange juice, and cinnamon in a small bowl.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.