close-up photo of H. Weal, co-author of The Weal MealPlease resist the urge to use an apple corer to prepare this dish. Too much of the apple is discarded that way, and trust me, you’ll want to keep as much as you can. Warm, sweet, and spiced – this comfort food is the epitome of a fall treat. On chilly autumn days, I enjoy this as an afternoon snack or as part of a light breakfast. — H. Weal

1 tablespoon unsalted butter, softened or finely diced
2 tablespoons rolled oats
1 tablespoon brown sugar
1/2 teaspoon chai spice
1 medium (6.25 ounce) apple

small (1 1/2-quart) mixing bowl
measuring spoons
fork, or mixing spoon
paring knife
two 4-ounce ramekins
quarter (9” x 13”) sheet pan, lined with baking mat

1. Set oven to 375 degrees. Place all except apple in bowl. Mash and stir until well combined.
2. Cut apple in half, lengthwise, and remove seeds.
3. Place each half, cut side up, in ramekins and spread oat mixture evenly across the tops.
4. Place ramekins on lined baking sheet and bake until oats have toasted and apples are tender – about 30 minutes.

• Use edge of measuring spoon to scoop out seeds.

30 minutes

2 servings