Peel apples from the skin and seeds, cut into slices 1,5-2 cm thick, fold in a bowl, sprinkle with lemon juice.

Add the raisins, sprinkle with 2 tbsp sugar and pour rum. Leave to stand for 30 minutes.

Preheat the pan, add 15g of butter and fry the apples until Golden brown on both sides. Add to pan with raisins and rum, stir gently with the apples, and simmer over medium heat for 3-4 minutes.

Remove from heat, add 35 g of coconut flakes and stir gently.

Arrange the apples in a greased form (portions molds). Cut into small cubes cold butter, put in a blender, add flour, 1 tablespoon of sugar and 45 g coconut flakes. On the "pulsant" mix all the ingredients until a crumb state. To cover coconut chips (strategem) apples and place in a preheated to 225 C oven for 13-15 minutes. Bake until Golden brown.

Crumble serve warm, with ice cream or whipped cream.