Step 1:
Heat your oven to 180ºC/160ºC fan/gas 4. For the topping, combine the flour with a little grated nutmeg. Using cold hands, rub the butter into the flour until you have a crumbly breadcrumb texture (you can pulse this briefly in a food processor if you prefer). Stir in the golden caster sugar and flaked almonds, then set aside.

Step 2:
Peel, core and slice the apples into wedges and transfer to a 25cm ovenproof dish. Stir in the mincemeat, cranberry sauce, brown sugar, mixed spice, cinnamon and 4 tbsp of the brandy. Ensure that everything is combined.

Step 3:
Sprinkle the crumble mixture over the fruit, then bake in the oven for 45 mins until golden and bubbling. Combine the cream and remaining brandy, and whisk until soft peaks. Stand the crumble for 5 mins before serving with the cream.