Here’s the thing with apple picking…
It’s really fun. Good old fashion, girls in plaid, flock in the corn maize fun.
So fun that you don’t pay attention to how many apples your picking.
That you forget that you actually have to take them back to your apartment. And consume them.
While the rest of the world moves on to pumpkin and all things fall, I am still paying my respects to fresh apples. I’ve put them in my smoothies, dehydrated them in my granola, baked them with cinnamon and almond butter, and now I’m putting them into a loaf.
This might be the easier loaf on the planet. It took me under an hour start to finish, including baking, cooling [and consuming]. I made two loaves, and in the twenty four hours they have been out of the oven one was completely polished off by some hard working builders, and the other has proven itself to be a great mid-afternoon snack, dessert, and breakfast.
Spiced Apple Crumble Loaf
Makes two mini loaves or one large loaf pan
1.5 c. whole wheat flour
1/3 c. packed brown sugar
1 t. baking soda
2 t. cinnamon
½ t. all spice
¼ t. nutmeg
½ t. salt
¼ c. applesauce
¼ c. oil
¼ c. almond milk
1 t. vanilla
2 c. chopped apples
¼ c. packed brown sugar
2 T. white sugar
1/3 c. chopped walnuts
1/3 c. slivered almonds
1 t. cinnamon
Preheat the oven to 350. Grease your loaf pans.
Combine all the dry ingredients in a bowl. Whisk together the eggs, applesauce, oil, milk, and vanilla in another bowl. Add the wet to the dry and mix until well combine.
Wash your apples. Core and chop them into bite size pieces. Fold the apples into the loaf batter.
In a separate bowl, combine the crumble toppings.
Fill the loaf pans 1/3 full with batter. Add half the crumble topping, and fill the loaf pans until they are 2/3 full. Top with more crumble.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
They say an apple a day keeps the doctor away… and at this point I think I’m covered for the next quarter of my life.