This is a wonderful recipe that I got out of "Pierre Hermé, Pastries", the quantities are huge so make some space in your freezer.
The dough is a basic muffin dough but he has added crème fraiche to make them extra moist. It was a little sticky and tough to scoop so I added a few tablespoons of milk to loosen it up.
Apart being a mouth watering sponge this recipe asks for a crumble topping, so exactly like on an Apple Crumble you have a layer of crunchy biscuit on top.
I made these ones in an Aga so they took a little longer than the required 20 minutes to become golden brown.
If you ave any leftover crumble, add some vanilla essence then bake it on its own and use it as a biscuit to top ice cream.
Click here for the recipe!