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1
Preheat the oven to 350u00b0F. Lightly butter a 9x13x2-inch baking dish.
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2
To prepare the rum sauce, in a medium saucepan over medium-high heat, combine the water, sugar, butter, rum, cornstarch, and cinnamon, stirring frequently, until the sauce comes to a boil. Continue to cook, stirring occasionally, for 20 minutes. Set aside.
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3
To prepare the crumb crust topping, in a large bowl, combine the oats, butter, flour, brown sugar, superfine sugar, and salt. With your hands, mix all the ingredients until large moist clumps form. Cover and refrigerate until ready to use.
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4
To prepare the potato bread crust, in another large bowl, toss the bread cubes with the melted butter and arrange two-thirds of the bread crumbs over the bottom of the prepared baking dish.
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5
To prepare the apple mixture, fill a third large bowl with water and add the lemon juice. Halve, core, and slice all the apples, adding the slices to the lemon water as you go along to prevent them from browning.
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6
In another large bowl, combine the raisins, brown sugar, superfine sugar, flour, lemon zest, cinnamon, nutmeg, and salt. Drain the lemon water from the apples, add the apples to the sugar and spice mixture, and toss to coat.
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7
Place two-thirds of the apples on top of the bread cubes in the baking dish. Layer the remaining one-third of the bread cubes on top of the apples and follow with the remaining apples. Top with the butter pieces and 11/2 cups of the rum sauce, and sprinkle with 11/2 cups of the crumb topping. Cover and bake for 50 minutes. Remove from the oven and pour 1/2 cup more rum sauce and 1/2 cup more crumb topping over the casserole. Return to the oven uncovered and bake until the apples are soft and the topping is golden brown, about 20 minutes longer.
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8
Serve warm with ice cream, if desired.
