Special equipment: 5 creme brulee dishes, shallow and oval
Preheat the oven to 350 degrees F with a rack in the center of the oven.
Place the apples on a flat surface, cut them in half, and then into thin slices. Put them in a medium bowl and coat them with a light layer of zest from 1 of the lemons and all of the lemon juice.
In a separate bowl, mix together the butter and bread crumbs. Season with salt. Set aside.
In a third bowl, combine the brown sugar, cinnamon, nutmeg, allspice and cloves. Mix to blend and add the apple slices.
Grease each baking dish with the remaining butter. Layer the bottom with the apples and cover with the bread crumb mixture.
Cover the dishes tightly with aluminum foil and place in the center of the oven. Bake until the apples are tender when pierced with the tip of a knife, 30 to 45 minutes. Remove the foil, raise the oven temperature to 425 degrees F and bake until the top browns. Serve immediately.
Recipe courtesy of Alex Guarnashcelli