Warm butter, sticky honey, and honeycrisp apples are the key to the delicious filling in this crumble. When things start cooking, splash in some dark rum, and promise yourself to only take a taste. While crumbs are usually the best, and most picked off, part of any dessert they top, these apples are so good that you might need to stop yourself from eating them all right out of the pan.
2 pounds honeycrisp apples
2 tablespoons butter
3 tablespoons honey
2 tablespoons dark rum
¼ teaspoon salt
8 tablespoons unsalted butter
1 ¼ cup all purpose flour
⅓ cup light brown sugar
⅓ cup granulated sugar
1 teaspoon cinnamon
½ teaspoon salt
Once while making this recipe, I ate so many of the apples before preparing the crumb topping that I changed plans, topped them with vanilla ice cream, and called it a day. I do, however, recommend following through with the entire recipe because the crumb topping is equally delicious.
Begin by peeling and slicing the apples while you preheat the oven to 350 degrees. Melt the butter in a large pan over medium heat, then add the apples. When they begin to soften after a minute or so, add the honey and salt, stirring to combine. Continue to stir frequently. After about 5 minutes, add the dark rum and cook for an additional 5 minutes, continuing to stir. Remove from heat and allow to cool slightly.
Spoon the apples into the size baking dish you prefer. The recipe works equally well in a standard pie dish, 8-inch square baking dish, or individual ramekins. I prefer to divide it in 4 or 6 ramekins, depending on how many people I will be serving.
In a large mixing bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Melt the butter and stir it into the flour mixture. Use your hands to form crumbs and sprinkle them over the apples. Bake until the filling bubbles around the edges, and the crumb topping turns golden.
Serve warm. Vanilla ice cream optional.