500g dessert apples
300g dark brown sugar
250g plain flour
I large egg
1 medium / 300 ml carton of sour cream or creme fraiche
I tsp bicarbonate soda
1 tsp ground cinnamon
1 tsp salt
Heat the oven to 180 degrees
Core and slice the apples.
Beat the butter and sugar until soft and pale in colour.
Beat in the egg.
Stir in the creme fraise, the flour, bicarbonate, cinnamon and salt.
Fold in the sliced apples leaving some to decorate the top.
Place in an ANTA baking dish lined with damp baking parchment and bake for 30 minutes
Serve warm with cream or ice cream as a dessert or eat cold with a cup of tea or coffee