• Preheat oven to 180°C. 
• Place pie apple into a 2 Litre (8-cup) capacity ovenproof dish.
• In a bowl, add butter and brown sugar and beat, with an electric mixer, until mixture is fluffy. 
• Add crushed biscuits and cinnamon and mix until combined. Spread evenly over the top of the apples. Bake for 25 minutes or until golden. Serve with cream, ice-cream or custard, if desired.

For a tempting twist:

• Add 300g frozen raspberries, blueberries, blackberries or pitted cherries with the pie apple.
• Use ground ginger in place of cinnamon.
• For a wheat free option, use Arnott's Rice Cookie instead of Scotch Finger and bake for only 20 minutes