Sunday, October 27, 2013

Apple Bread with an Oatmeal Crumb Topping

Hi all, can you smell it? That unmistakable scent of fall! Pumpkin, apples, cinnamon…leaves! UGH…yes…leaves. I am staring out my window looking at the yard and dreading what happens when Fall comes. Raking. Hours and hours of raking. So how do I console myself? I bake. I may not eat what I bake, but I do have people for thatJ.  Now here comes the true decision. What to bake? Cookies, Cake, Bread? I take a quick peek in the refrigerator and find some apples that really need to be used up. Off to Pinterest I go. I found this fantastic Apple Bread recipe on The New Modern Momma’s (looks like a guest post by Candice) blog and thought it would be perfect. There was nothing in the recipe that I didn't have in my pantry, but I did make a few alterations (removed the walnuts, added a touch of nutmeg). The way the recipe was written, the first thing I thought of was a dryer version of an Apple Crisp, so when I went to make this, I decided to top mine with an oatmeal crumb topping. Since I didn't have just plain Oatmeal, I used Mueslix (Bob’s Red Mill cereal), which is actually a cereal, but the result was fantastic! I hope you all enjoy!

Cooking spray
1 tsp baking soda
1 tsp salt
3 cups of peeled, cored, and sliced apples {your choice}
3 cups of all purpose flour
1 cup of vegetable oil
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
2 tsp ground cinnamon
2 tsp nutmeg

Crumb Topping:
1 cup Mueslix
½ cup flower
½ cup brown sugar
1 tbsp cinnamon
4 tbsp unsalted butter, cut into pieces

Preheat oven to 300 degrees F (150 degrees C). Prepare 1 square cake pan with cooking spray. Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. For the topping, in a bowl mix the Mueslix, the flour, the brown sugar and cinnamon together. Put in the cut up butter and mix together with your hands, kneading a bit until the mixture kind of sticks together forming a crumble. Spread the batter into a square cake pan (instead of a bread, I wanted to make more of a coffee cake since I had the crumb topping). Dough will be thick. Evenly spread the crumble over the batter. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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