2 c. firmly packed light brown sugar
2 c. unsifted all purpose flour
1/2 c. butter, room temperature
1 c. walnuts, chopped
1 egg
1 c. dairy sour cream
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. vanilla
2 c. chopped pared apples (about 2 med.)
Crumb topping (recipe follows)

Preheat oven to 350 degrees. Coat inside of 13"x9"x2" baking pan with non-stick vegetable cooking spray.

Combine sugar and flour in large bowl. Cut in butter until mixture is finely crumbed. Stir in walnuts. Measure out 2 cups of the mixture, press firmly into even layer on bottom of prepared pan.

Beat egg slightly in small bowl. Mix in sour cream, baking soda, cinnamon and vanilla. Combine with remaining nut mixture until smooth. Gently stir in apples. Pour into pan over crust, smooth top. Sprinkle evenly with crumb topping.

Bake in preheated oven for 35 to 45 minutes or until cake pulls away from sides of pan. Cool on wire rack. Cut into 24 squares.

CRUMB TOPPING: Mix together 3/4 cup unsifted all purpose flour and 3/4 cup granulated sugar in medium bowl. Cut in 1/2 cup butter until mixture is crumbly.