Ingredients:

  • 3 cups (270g) Old Fashioned Rolled Oats
  • 0.5 cup (115g) Unsalted Butter
  • 0.5 cup (100g) Light Brown Sugar, packed
  • 1 tbsp Ground Cinnamon
  • 0.5 tsp Salt
  • 16 oz (450g) Full-Fat Cream Cheese, softened
  • 1 cup (120g) Powdered Sugar
  • 1 tsp Pure Vanilla Extract
  • 1.5 cups (360ml) Cold Heavy Whipping Cream
  • 900g Granny Smith Apples, peeled and diced
  • 0.25 cup (50g) Granulated Sugar
  • 1 tsp Ground Cinnamon
  • 0.25 tsp Ground Nutmeg
  • 1 tbsp Lemon Juice
  • 1 tbsp Cornstarch
  • 2 tbsp Water

Instructions:

  1. In a large skillet over medium heat, melt the butter. Add the oats, brown sugar, cinnamon, and salt. Toast for 6-8 minutes, stirring constantly until the oats smell nutty and look golden brown.
  2. Press two-thirds of the toasted oat mixture firmly into the bottom of a 9x13 inch baking dish. Reserve the remaining one-third for the topping.
  3. In a saucepan, combine diced apples, granulated sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for 5 minutes until the apples begin to soften but still have a bite.
  4. Stir the cornstarch and water to create a slurry. Add to the apple mixture and boil for 2 minutes until thickened and clear. Remove from heat and cool completely.
  5. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
  6. Spread the creamy mixture evenly over the oat crust using an offset spatula.
  7. Top with the cooled apple filling and sprinkle with the reserved toasted oats. Chill in the refrigerator for at least 4 hours before slicing.