This post is sponsored by Bob’s Red Mill.
OMGSH I have been wanting to make these for forever and a half.
…or since when I came across the idea on Yelp in June. The idea came from Mr. Holmes Bakehouse in San Francisco. Have you been there? Talk about the cutest place ever…the bakehouse and just really san fran as a whole.
So this is what you do.
You send your husband to the store to buy banana bread because you are tired of baking and will cry if you have to make it homemade. Then you top a thick slice of said banana bread with a baby apple pie + a small mountain of oat streusel topping made with Bob’s Red Mill oats. Then…THEN (!!) you have the most bestest holiday breakfast recipe. Yes, breakfast. Serve it with a milky latte for a some protein on the side. It’s perfect and just the most satisfying.
Okay wait. Here is really how you get this recipe. You go to your nearest airport. Book the next flight to San Francisco. Go straight to Mr. Holmes. Order their Apple Pie tart thing (i don’t think they call it apple pie toast…but they should because WHAT A NAME!). Eat it!
OR just scroll to the bottom of this post and follow the recipe. If you buy store-bought banana bread, this dish comes together mega super duper quick.
Oh, holiday season. We are getting our tree Friday immediately after Thanksgiving. We do the real tree thing.
I’m still surprised that Andrew hasn’t vetoed the real tree and said we’re getting a fake one. I know he’d prefer a fake one, but I’d prefer a real one and somehow I won. Not that marriage is about winning (at all…it’s about being on the same team).
Anywho. I’m all about bringing the most fabulous holiday feel to our home and you gotta have a real tree to do that. Okay you don’t HAVE to, but I mean come on. It can’t be beat! I think Andrew secretly likes having a real tree…he’s just playing hard to get.
The Friday after Thanksgiving I also plan to start the day with a creamy bowl of oatmeal with pie whipped straight into it. LOVE that tradition. I think I first got that idea from The Healthy Tipping Point blog…she doesn’t blog anymore…but clearly she was an oatmeal genius because oatmeal + pie.
Speaking of oatmeal. I so believe these Bob’s Red Mill oats are heartier and thicker than some other oats I’ve tried. And I like that about them. That, and the fact that they go excellently in this streusel.
Apple Pie Toast
Yield: makes 6 fabulous slices of apple pie toast (ya gonna love it!)
1/2 cup all-purpose flour
1/3 cup Bob's Red Mill Gluten Free Rolled Oats
1/3 cup brown sugar, packed
2 tbsp sugar
1/4 tsp cinnamon
1/4 tsp salt
4 Tbsp cold butter, cut into small pieces
apple pie filling
3 honey crisp apples, sliced
1/4 cup brown sugar, packed
1/2 tsp cinnamon
2 tbsp butter
store-bought pie crust
slices of banana bread
Preheat oven to 450ºF. First, get your apples sautéing for you filling. Heat 2 tbsp butter in a skillet over medium. Add in apples, brown sugar and cinnamon. Stir frequently until apples soften and brown sugar-butter looks like caramel. Reduce heat and continue cooking the apples down.
In a bowl, combine all ingredients for oat streusel. Use your fingers/hands to work in the butter until the mixture will clump together when squeezed.
Get a thick slice of banana bread and top with a bit of pie crust. Top with sautéed apples and oat streusel. Wrap/pinch/tuck pie crust around the sides of the sautéed apples/streusel. Bake for 10 minutes, or until pie crust is golden. Remove from the oven and serve hot & fresh.