Meat - Mulled Wine Apple Crumble

Ingredients, in terrible American units -
Mulling Spices
1 Bottle Red Wine
4 Large Granny Smith Apples (~2.5lbs)
Approx. 1 cup butter
0.75 Cups Flour (any variety, including gluten-free)
Pinch Salt
Caster Sugar (lots)
1 Cup Granulated Sugar
Brown sugar
Ground ginger

1) Grind the mulling spices and place in a bag. Pour wine into a non-reactive saucepan, add the bag, and bring to a boil. Reduce to a simmer and leave to infuse for at least 20 minutes.

2) Peel, core, and chop the apples. We want a fairly large dice here (I peel the apples, cut them in half along the equator, cut into 5 segments guided by the core, remove said core, then chop the resulting chunks into 4).

3) Add the apples to the wine (leave the bag in), bring back to a boil, then reduce to a low simmer for a few minutes. Add some sugar, stir around for a few seconds, taste test, and repeat until satisfied. Remove apples with a slotted spoon.

4) Put apple segments into buttered 3.5" ramekins; you should get 7-8 depending on how many pieces you've already eaten. Lightly press into an even layer.

5) Bring wine to a boil and reduce by at least 3/4. Pour into a cup or jug, and add to each ramekin until almost covering the apples. Drink the rest.

6) Mix the flour, salt, granulated sugar, and chopped butter in a bowl. Put into a food processor and pulse until it reaches a breadcrumb-like consistency (don't overblend - the butter will melt and start clumping. We want breadcrumbs, not shortcrust pastry). Add evenly to the ramekins, starting with larger chunks and filling in gaps with the smaller bits.

7) Sprinkle brown sugar and ground ginger over the tops in whatever amount you think appropriate.

8) Put ramekins on a baking tray of some kind and put in a pre-heated 350-degree oven. Check them periodically and remove when the tops are golden brown.

No, this recipe is not healthy. Yes, it is delicious.