Preheat the oven to 350°F (180°C) and butter an 8x8-inch (20x20cm) baking dish.

Peel, core, and chop the apples and add them to a medium bowl.

To the apples, add the honey, flour, lemon juice, cinnamon, and salt, mix well and pour into the baking dish.

In another medium bowl, make the topping: combine the flour, sugar, and salt.

Rub the butter into the flour mixture until it resembles coarse crumbs, and then stir in the beaten egg.

Spoon the topping over the apples (some gaps are ok) and bake for about 45-55 minutes, until the topping is golden brown and the filling is bubbling.

Serve warm with vanilla ice cream. Apple cobbler is best the day it is made but you can store covered leftovers in the refrigerator for up to one day. Reheat in a 250°F (120°C) oven before serving.