Used this recipe as a guideline for an apple pie recipe that my grandmother taught me. I add way more cinnamon than the recommended, as well as black pepper, cloves, nutmeg, and rosemary, to the crumble. Since salt enhances flavors, I'm not too opposed to salting to taste here. Lastly, I reduce the lipid content just slightly and exchange half the butter for a healthy oil. Literally cannot tell the difference so long as there is enough butter to produce a crumble.
