Melt the butter in an ovenproof dish and then add the brown sugar, 1/4tsp of the cinnamon, a pinch of salt and the apples. Toss together and cook gently for 10 minutes, until the apples are starting to soften and are surrounded by a dark caramel sauce. Stir in half the cream; the sauce will bubble and thicken. Remove from the heat.
Preheat the oven to Gas Mark 4, 180ºC, fan 160ºC. Beat together the extra 1tbsp of brown sugar with the cream, milk, egg and vanilla. Tear the waffles into generous chunks and dunk into the cream mix until soaked, but not soggy. Shake off the excess and then place so they are slightly overlapping over the apples to cover them.
Bake for 20 minutes or until the waffle topping is golden and firm. Let it settle for a few minutes then mix the rest of the cinnamon with the icing sugar and dust over the top. Serve with extra cream or ice cream.
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