To Infuse Rum Raisins

1. In a bowl the night before – add raisins and rum together, cover and set aside to infuse.
2. If you forget – you can add the raisins and rum to a small sauce pan and bring the rum to a boil. Cover and remove from the heat and allow the raisins to infused for 10 minutes.
3. Set aside excess rum if desired!

For Crumble

1. To make crumble, combine all crumble ingredients and mix together until large crumbles form. Use a spoon or your fingers to blend together.
2. Set aside, or in the fridge until ready for use.

For Apple Filling

1. Preheat oven to 425 degrees.  Line a baking sheet with foil or a silicone mat and set aside.
2. For the Filling, add 2 Tbsp butter to a cast iron or oven proof skillet and melt over medium high heat. Add in apples, and sprinkle with sugar and cinnamon.
3. Cook apples, stirring frequently, until they begin to soften and a fork inserted into them is soft and then slightly crunchy in the middle. About 12-15 minutes.
4. Sprinkle lemon juice over the top. Fold in rum infused raisins.
5. Top skillet with mixed crumble over the top of the apples. Place skillet on baking sheet – to prevent it from bubbling over – and bake for 15 to 20 minutes, or until the crumble is golden brown.
6. Remove from oven and let rest for 15 minutes before serving.