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1
To cook the oatmeal, bring 5 1/2 cups water to a boil in a medium saucepan over high heat.
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2
Stir in the oats, salt, and zest and bring to a boil.
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3
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.
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4
Stir in the milk and brown sugar and cook for 1 minute.
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5
While the oatmeal is cooking, make the topping.
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6
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.
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7
Cook until the sugar is completely dissolved, about 1 minute.
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8
Remove from the heat, stir in the raisins, and let sit at room temperature for at least 20 minutes.
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9
Heat the butter in a medium saute pan over medium heat, add the brown sugar and salt, and cook until melted.
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10
Add the apples and the raisin mixture and cook, stirring occasionally, until the apples are soft, about 15 minutes.
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11
Preheat the broiler.
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12
Place a few tablespoons of the apple mixture in the bottom of 4 ovenproof bowls or ramekins.
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13
Divide half of the oatmeal on top.
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14
Make a second layer with the remaining apple mixture and top with the remaining oatmeal, smoothing out the top.
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15
Sprinkle 1 tablespoon of the turbinado sugar evenly over the top of each serving.
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16
Place the bowls on a baking sheet and put under the broiler.
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17
Broil until the sugar is golden brown and completely melted, about 1 minute.
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18
Remove from the oven and let rest for a few minutes before serving.
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19
Crack the top of the sugar crust with a spoon and pour in some of the cinnamon cream.
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20
Serve immediately.
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21
Whisk together the cream, creme fraiche, maple syrup, orange juice, and cinnamon in a small bowl.
