Sauté the peeled and diced apples in the butter over medium heat.

Deglaze with the brandy, then add the brown sugar, honey, lemon zest and juice, and, if you like, the ginger and cinnamon. Let the mixture cook until the liquid is mostly absorbed.

Add all the remaining dough ingredients and knead until the dough no longer sticks to your hands. The texture should be crumbly. Wrap in plastic wrap and freeze for 10 minutes.

Preheat the oven to 340°F (170°C). Take 2/3 of the dough and press it with your fingers into a buttered 10-inch (25 cm) baking pan. Be patient and press it well into the bottom and about 1 inch (2-3 cm) up the sides. Leave the remaining dough in the freezer—this is important so it stays crumbly.

Pour in the apple filling, then crumble the remaining dough over the top with your fingers.

Bake for 45-50 minutes. Once cooled, dust with powdered sugar and cinnamon!