After writing last week's article, I found myself totally salivating at the images of fall that I had put into the paper. My desire was such that I took my own advice and decided to capitalize on this past perfectly crisp and sunny (Patriot-free) Sunday afternoon to go apple picking.
I felt like a kid again, getting lost in the long, tangled rows of the orchard, scaling up to the tip-tops of the McIntosh trees to pluck the reddest, fattest apples from the branches. Our 20-pound harvest had me planning and plotting the whole way home on the first applicious dish: apple crumble bread.
Believe it or not, the secret's in the sauce for this recipe, with a rich and moist result. I personally prefer chunky applesauce. If you are feeling ambitious, it's best to put all those apples to good use and make your own. Simply peel, core and dice a few apples into small pieces and toss them with a splash of lemon juice, ground cinnamon, nutmeg and ginger, and a tablespoon of sugar. Add about 1/4 cup of water and bring to a simmer until softened and reduced to your desired apple-saucy texture.
As the Apple Bread part of this recipe is actually pretty healthy with no added oil or butter, if you're feeling like being a little healthy, simply leave the crumb topping for the next time.
Apple crumble bread
- * 1 cup applesauce
- * 1 small apple, peeled cored and cut into 1/4" pieces
- * 2 cup flour
- * 1 cup sugar
- * 1 teaspoon baking soda
- * 1 teaspoon ground cinnamon
- * 1/4 teaspoon ground nutmeg
- * 1/4 teaspoon ground ginger
- * 1 teaspoon salt
- * 2 eggs, beaten
- * 1 tablespoon vanilla
- * 1/4 cup flour
- * 1/4 cup sugar
- * 2 tablespoons butter softened to room temperature
1. Preheat oven to 365 degrees F.
2. Mix flour, sugar, baking soda, spices and salt together in a mixing bowl.
3. Fold applesauce, apple pieces, eggs and vanilla into the dry ingredients and mix well.
4. Pour the batter into a greased 9-inch by 5-inch loaf pan. Bake at 365 degrees F for 25 minutes. Remove from oven, and spread crumb topping evenly over the top of the bread. Place back into the oven and bake for 20-30 more minutes, or until a toothpick inserted into the center of the loaf comes out clean.
5. Allow to cool 10-15 minutes before removing from the pan.