Apple Quick Bread with Oatmeal Walnut Crumble adapted from Martha Stewart Living, November 2009 Unsalted butter, for pan 2 cups flour, plus more for pan 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup vegetable oil 1/2 cup packed brown sugar 2 eggs 3/4 cup fresh apple cider 1 teaspoon vanilla 2 small apples, preferably McIntosh, peeled, cored and cut into 1/2 inch cubes (2 cups) Preheat oven to 350. Butter and flour a 5 x 9 inch loaf pan. Whisk the flour, baking powder, cinnamon and salt. Mix together oil and sugar in a mixer on medium speed until combined. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with the cider. Add vanilla and fold in the apples. Pour the mixture into pan and top with oatmeal crumble. Push crumble into batter so that it sticks. Bake for 50 minutes. Transfer to a wire rack and cool for 15 minutes. Invert pan to remove bread. Let cool completely, crumb side up. If using the caramel sauce, drizzle over bread just before serving. Oatmeal Walnut Crumble 1/2 cup flour 1/2 cup brown sugar 1/2 cup walnut pieces 1/4 cup old fashioned oats 1/4 teaspoon salt 5 tablespoons cold unsalted butter, cut into small pieces Combine flour, sugar, walnuts, oats and salt in the bowl of a mixer. Add butter and beat on medium speed until mixture forms small clumps. Caramel Sauce (Optional) 1/2 cup brown sugar 1/4 heavy cream 3 tablespoons unsalted butter 1 teaspoon vanilla Bring all ingredients to a simmer in a medium saucepan over medium high heat and cook for 5 minutes. Let cool slightly. |