That pie recipe struck as being sort of like an apple crumble, but upside-down, and now I wonder whether one could get a similar but less-gloppy effect by just making an apple crumple with an extra-thick crumble layer (or the shortbread dough they describe, but placed on top of the apples), and then flipping it after baking.

I have certainly eaten accidental upside-down apple crumble, when it rotates one-eighty while transferring from baking dish to bowl, and it doesn't affect the flavor any that I've noticed.