Cube the butter while it is still cold from the fridge. Preheat the oven to 350 degrees F.

In a bowl, combine everything but the apples and the honey. Rub this mixture briskly between fingertips until it forms small moist clumps in a loose, sandy mixture. If it is going to be a while before everything else is prepared, consider refrigerating the streusel.

Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. Be sure to dig out the blossom at the bottom of the apple. With a small paring knife, cut a cylindrical cone out of the top of the apple, similar to cutting a pumpkin to make a Jack-o-Lantern. Remove the top and snack on it while continuing to cook. With a 1/4 teaspoon, remove the remaining core and seeds, taking care to not puncture the base of the apple.

Place all four prepared apples in an 8x8 glass casserole dish. Squirt in about a teaspoon of honey in each center (one good squeeze), and pack in the streusel lightly, forming a dome on each apple with the excess.

Bake in the oven for 40 minutes, or until the filling is golden brown and the tip of a paring knife or fork can be inserted into the side of the apple with little to no resistance. Let apples stand for 10 minutes before serving.