There’s not much to say – except its delicious! Serve for a special Sunday breakfast or as an after school snack with a cold glass of cider.

Ingredients:

Topping:

• ½ cup chopped pecans
• ½ cup dark brown sugar
• 1-tsp ground cinnamon
• 2 Tbsp unsalted butter, melted

Batter:

• ½ cup unsalted butter, room temp.
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp kosher salt
• 1 cup sour cream
• 1 ½ cups peeled, chopped apples

Directions:

Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 3 baking pan. Combine all the ingredients for the topping in a small bowl and work together with a fork until crumbly and well combined. Cover and set aside while you prepare the batter. Cream the butter and sugar together in the bowl of an electric mixer set on high speed. Add the eggs, one at a time, beating well after each. Add vanilla and blend in. Combine dry ingredients in a separate bowl and stir well to mix. Add these dry ingredients to the creamed mixture, alternating with the sour cream. Stir in the chopped apples. Spoon in to the prepared baking pan and scatter on the reserved crumb topping. Bake for 35-40 minutes or until nicely risen and crisp brown on top.