Tiddly Fruit Crumble
Preheat the oven to 200°C
Serves 4

500g Bramley Apples peeled and chopped
2 fluid ounces of whisky *
Grated lemon and orange rind to taste
4 tablespoons Demerara sugar
1 teaspoon of mixed spices

For the Topping:
200g All-purpose flour
20g Ground almond (optional)
100g Light brown sugar  1/2 Tsp Sea salt
100g Unsalted butter, cold and cut into pieces

Grease four ramekin dishes or a 2-pint pie dish.
Place the prepared fruit into the ramekins or dish.
Mix the lemon and orange rind, mixed spice and Demerara sugar and spread evenly over the fruit.  Then sprinkle the whiskey over the fruit.
Leave to soak in while making the crumble.

For the Topping:
In a medium bowl, mix all the dry topping ingredients together and rub in the butter until it resembles bread crumbs.
Spread it evenly over the fruits in each dish.
Bake for about 30 minutes, or until the fruits are cooked and the top is golden brown.
Serve with whipped fresh cream or ice cream.

* Orange Juice can be used in place of the alcohol.