Start Your Morning With an Outlander-Inspired Breakfast Recipe

Caroline Hallemann
Photo credit: Aimee Spinks

From Town & Country

Droughtlander, that too-long period between seasons of the Outlander television show, is here—and given that production on season six has been impacted by the coronavirus pandemic, it could be a while before new episodes air.

That means fans of the series will have to get their fix elsewhere. Yes, you can re-read Diana Gabaldon's books and re-watch previous seasons of the show, but considering that we're all spending a bit more time in our kitchens these days, now seems like the perfect time to try out an Outlander-themed recipe.

Fortunately, a new cookbook can help you do just that. Theresa Carle-Sanders, author of the popular Outlander Kitchen: The Official Outlander Companion Cookbook is back with another set of recipes inspired by the Fraser family and their adventures.

Ahead of Outlander Kitchen: To the New World and Back Again's debut on June 2, T&C is sharing the recipe for Jenny's Breakfast Crumble, a dish reminiscent of the travel provisions Jenny gives to Claire in Gabaldon's eighth Outlander book, My Own Heart’s Blood.

Get the recipe for the indulgent salty sweet dish—and read the passage that inspired it, below.


Photo credit: Aimee Spinks

Jenny’s Breakfast Crumble

Jenny had sent my medicine chest from Chestnut Street and with it the large parcel of herbs from Kingsessing, which had been delivered there the night before. With the forethought of a Scottish housewife, she’d also included a pound of oatmeal, a twist of salt, a package of bacon, four apples, and six clean handkerchiefs. Also a neat roll of fabric with a brief note, which read:

Dear Sister Claire,

You appear to own nothing suitable in which to go to war. I suggest you borrow Marsali’s printing apron for the time being, and here are two of my flannel petticoats and the simplest things Mrs. Figg could find amongst your wardrobe.

Take care of my brother, and tell him his stockings need darning, because he won’t notice until he’s worn holes in the heel and given himself blisters.

Your Good-sister,
Janet Murray






Written in My Own Heart’s Blood, chapter 47, “Something Suitable in Which to Go to War”

This naturally gluten- and dairy-free apple crumble with bacon streusel, inspired by Jenny’s emergency travel rations, is a deliciously sweet and salty way to start the day.

Makes one 9-inch square pan

Ingredients

1 to 2 teaspoons vegetable oil, plus additional for greasing

4 large baking apples, such as Gala, Honeycrisp, or Fuji (about 2 pounds or 900 grams)

6 tablespoons brown sugar, unpacked

1 teaspoon cinnamon

½ teaspoon kosher salt

1½ cups rolled oats

4 slices fatty bacon, diced (see Notes)

Method

Move the rack to the middle rung and heat the oven to 375° F. Brush a 9 x 9-inch pan or 9-inch ovenproof skillet with vegetable oil.

Peel, core, and chop the apples. Combine the apples in the prepared pan with 2 tablespoons of the brown sugar, the cinnamon, and salt.

Pulse ½ cup of the oats in a food processor until ground into a flour. In a medium bowl, combine the oat flour with the remaining 1 cup rolled oats, the remaining ¼ cup brown sugar, and the diced bacon. Using your fingertips, rub the bacon into the oats until the topping comes together in moist clumps. This uses hand strength and can take several minutes. If the streusel still looks too dry, mix in 1 to 2 teaspoons vegetable oil. Sprinkle the topping over the apples in an even layer.

Bake until light golden, 30 to 40 minutes. Cool slightly in the rack before serving warm with a spoonful or two of yogurt or cream.

Keep leftovers in the refrigerator for up to 5 days. Note: the smaller you dice the bacon, the easier it will be to rub the fat into the topping.

Excerpted from OUTLANDER KITCHEN: TO THE NEW WORLD AND BACK AGAIN by Theresa Carle-Sanders. Copyright © 2020 by Theresa Carle-Sanders. Excerpted by permission of Delacorte Press, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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