I went to visit my grandma and grandpa this past weekend and they surprised me with sereval bushels of apples.

Which has led me to explore many different recipes utilizing apples!
This one here is prefect for breakfast!

Ingredients;

1/4 cup canola oil
3/4 cup brown sugar (lightly packed)
1 egg (preferably local)
1/2 cup almond meal (aka almond flour)
1/2 cup whole wheat pastry flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup fat reduced sour cream or plain greek yogurt
1 tsp pure vanilla (Mexican)
1 cup peeled, cored and chopped apples

Crumble topping
1/4 cup brown sugar
1/4 cup of whole wheat flour
1/2 tsp cinnamon
2 TB butter (unsalted)

Glaze

1/4 cup brown sugar
1/2 tsp vanilla extract
1 TB Apple cider

Directions:
Preheat oven to 350 degrees and spray with cooking spray a 6 cup capacity glass baking dish (mines a 8″ by 6.5″)

1. In a medium bowl sift together flour, almond meal, spices, baking soda and salt.

Set aside.

2. Mix oil, sugar, and vanilla.

Add egg.

And mix to incorporate.

2. Start to add the dry ingredients into the wet.

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Once sour cream is incorporated into mix it should look like image below.

3. Fold in chopped apples.

4. Place batter into prepared baking dish.

Set aside while you prepare the crumble topping.

5. Place all crumble topping ingredients into a small bowl.

Break apart ingredients with bare hands until mixture resembles crumbs. Sprinkle onto top of batter in glass dish.

Bake for 30 to 35 minutes or until toothpick comes out of center clean.

In a small bowl mix apple cider, vanilla, and brown sugar.

Pour evenly over warm cake.

Serve warm!

Yields 6 servings.