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Use this crumble to top our Apple Quick Bread.

Martha Stewart Living, November 2009

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Recipe Summary test

Yield:
Makes about 2 cups
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Ingredients

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Directions

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  • 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.

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Cook's Notes

Crumble can be refrigerated for up to 2 days.

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