I made apple crumble in small ramekins earlier today. I tasted one and the crumble felt a bit dry and not sweet enough, so I added white sugar on top and put it in the oven on broil, hoping to melt the sugar and make it better.
Naturally, I made the mistake of forgetting how fast and hot of a setting broil really is...
How can I salvage these apple crumbles? (remove the burned appearance and taste)