I’M with Nigel Slater, who famously likes to add a “surprise” to his crumble – often a layer of banana beneath the cakey, knobbly crunch of the topping.

Come Christmas time, though, surprises can be more festive in flavour. Cranberries, orange, pecans, booze, would all work well. Experiment and have fun.

This week, I added a jar of mincemeat to the apple slices and topped it all with a thick mass of buttery crumbs laced with oats and chopped nuts.

It is Christmas in a bowl – and would work well as a festive dessert over the holiday season.

Serve with custard or vanilla ice-cream.


Festive crumble

Serves 4

Filling:

700g/1lb 8oz Bramley cooking apples, cut into even-sized slices or cubes
450g jar of mincemeat (you can adjust how much you want to add; but you will need at least six generous tablespoons; more if you love mincemeat)
Squeeze of fresh lemon juice

Crumble:

125g/4 ½ oz butter
125g/ 4 ½ oz plain flour
125g/4 ½ oz ground almonds
125g/4 ½ oz brown sugar
60g/2oz jumbo oats
Level teaspoon of mixed spice handful of chopped nuts (optional)

Method:

Pre-heat oven to 400F/200C/GM6

Prepare the filling: peel and core the apples and slice evenly or cut into cubes (not too large, so they cook in time). Squeeze lemon juice over them to stop them going brown.

Place in a lightly buttered dish and mix in the mincemeat until all apples are covered.

For the topping: crumb the butter with the flour until it resembles chunky breadcrumbs. Add the sugar, almonds, mixed spice, oats and chopped nuts (if using). Mix thoroughly then place on top of the fruit mix.

Bake in oven for at least 30 minutes, until the apple is cooked through.

Twitter: @MaxineYGordon