Gerrit's apple and onion crumble

Ingredients for 4 servings:

• 6 large apples, sour
• 1 large onion(s)
• some lemon juice
• 1 tsp, stripped ginger, ground
• 1 tsp, leveled cinnamon powder
• 120 g butter
• 120 g sugar
• 120 g flour
• 100 ml rum, Cuban

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Sweet dessert, hearty kiss

For the crumble, put 60g butter, 60g sugar, and 120g flour in a bowl and mix with a dough hook until a smooth dough forms. If the butter is very cold, cut it into small pieces first. Cover the crumble dough and refrigerate. Peel and quarter the apples, then remove the cores. Halve or third the apple quarters lengthwise—depending on their size—and cut into approximately 1cm thick slices. Place in a bowl and toss with a little lemon juice. Finely dice the onion and add to the bowl. Add the ginger and cinnamon and mix. Heat 60g butter in an uncoated pan or saucepan and fry the apple and onion mixture over high heat. After about 4 minutes, add 60g sugar and fold in for 1 minute. Deglaze with rum and cook, stirring constantly, until the liquid has thickened slightly. Then transfer to a baking dish and sprinkle with crumble. Bake in a preheated oven (top/bottom heat) at 180°C for 25 minutes. It tastes best while still warm and is especially delicious with vanilla ice cream and bacon strips.