225g all-purpose flour
2tsp baking powder
Pinch salt
50g butter or margarine
50g caster sugar
675g cooking apples
1/4tsp ground cinnamon
1 large egg
5-6tbsp milk
Topping:
50g butter
50g demerara sugar
50g rolled oats

1 Sift the dry ingredients in a bowl and rub in the butter to resemble fine crumbs. Add the sugar. Preheat the oven to 160C/325F/gas Mark 3.

2 Peel, core and chop the apples, then stir into the dry mixture along with the cinnamon, and egg and milk beaten together. Stir gently until evenly mixed and blended.

3 Base line a loose-bottomed rectangular or square tin and spoon in the filling. Flatten the top.

4 Melt the butter and stir in the sugar and oats until well covered. Spread evenly over the top of the cake and flatten down slightly. Bake for about 40 minutes, turning occasionally until golden brown and firm to touch.

5 Cool slightly in the tin and cut into sections whilst still warm. Serve with whisky custard or thick cream.