• 1 tbsp butter
• 3 cooking apples, peeled, cored and cut into cubes
• 1 tbsp brown sugar
• 1 tbsp ground cinnamon
• Splash of water
• 1x400g jar of shop bought mincemeat
• 2 tbsp whiskey or brandy
• 200g digestive biscuits, crushed
• 50g butter, melted
• SPAR whipping cream
• 2 tbsp Baileys

1. Add the butter to a pan over a medium heat. Add the apple and stir until it is golden brown. Add the sugar and cinnamon and stir to coat. Add a splash of water, cover and cook over a medium heat for 4-5 minutes, or until the apples are tender. Remove from the heat and allow to cool slightly.
2. Add the mincemeat and whiskey/brandy and stir to combine. Divide the mixture between 6 ramekins and set aside while you make the crumble topping.
3. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
4. To make the crumble topping, add the melted butter to the crushed digestive biscuits and stir to combine.
5. Divide the crumble mixture between the six ramekins, taking care to cover the apple and mincemeat mix.
6. Bake for 15 minutes until the crumble is golden brown.
7. To make the Baileys cream, simply add the Baileys to the cream before whipping.
8. Serve the crumbles warm with a dollop of Baileys cream.

Top tip: Both components of this dessert can be made up to three days in advance. Once the stewed apple and mincemeat mixture is completely cooled, refrigerate it in an airtight container until you’re ready to assemble the crumbles. Once the crumble is completely cooled, add it to an airtight container and store it in a cool, dry place until you’re ready to assemble. Increase the baking time to 20 minutes in the apple and mincemeat mixture has been refrigerated.