Boozy apple, pear & clementine filling, nutty mince pie crumble
Use the above recipe to make crumble-topped mince pies. Add 100g of mixed dried fruit to the cooked apples and pears and allow to sit for 20 minutes to soak up the juices, then cool. With an 8cm-round pastry cutter, stamp circles out of a 320g sheet of shop-bought shortcrust pastry, then place in an oiled 12-hole cupcake tin. Add a spoonful of fruit mix to each pastry round, then sprinkle with crumble topping. Bake at 180ºC/350ºF/gas 4 for 25 minutes, or until golden. Leave to cool and firm up for 10 minutes before transferring to a wire rack to cool completely, then dust with icing sugar. Use any leftover fruit and crumble topping to make a mini crumble for another day.