Preheat the oven to gas 4, 180°C, fan 160°C.
Core the apples, slice (if using Russet apples, peel them first), and place in a small, shallow ovenproof dish. Sprinkle with the brown sugar, squeeze the lemon juice over and bake for 20-25 minutes.
Meanwhile, whisk the cinnamon into the cream.
Serve the apples hot from the oven, mixed with a good dollop of the cinnamon cream (or low fat crème fraîche) for each serving.
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