Mulled Wine Fruit Crumble

When the weather turns cold and grey, there are few things more appealing than time spent pottering about in the kitchen. It is a pleasure that comes with a predictable side effect, though: a powerful craving for comfort food. That craving is what led to this mulled wine fruit crumble, a deeply flavoured pudding that fills the house with the scent of spice while it simmers.

It had only been a few days since an autumn fruit crumble came out of the oven, so it seems fair to say crumble season was already in full swing.

A topping with crunch

The usual routine applies: a 50/50 combination of flour and oats, rubbed together with butter and sugar. To that, add roasted, roughly chopped cobnuts. They bring a little crunch, but they also impart a sweetness that is almost buttery, giving the finished dessert extra freshness and lift.

A Kentish cobnut is a type of hazelnut. Most hazelnuts grown in Britain belong to the named variety Kentish Cob, introduced in the early 19th century, though growers are now planting other varieties too. They all taste broadly similar — more alike than, say, different varieties of apple.

Simmering the fruit

Mulled wine could be used to simmer the fruit directly, but red wine infused with organic mulling spices works better here. The spiced sachets are made by the award-winning Heron Valley from a blend of organic cinnamon, ground ginger, nutmeg and cloves. It may be far too early to mention Christmas, but that is exactly what the house smells like while the fruit bubbles away in its heady broth.

Cranberries reinforce the festive note. For many, the cranberry is the Christmas fruit: cranberry jam, dried cranberries with nuts, cranberry juice in cocktails. The jars of cranberry sauce served with turkey are another matter entirely and best avoided.

Serving suggestions

The simmered fruit is good enough to serve on its own, perhaps with a splash of cream or a shortcake biscuit — a sensible option if a lighter pudding is wanted. On this occasion, though, pure, unadulterated comfort was the goal, and the crumble topping was essential to that.

Clotted cream is the favourite partner for a crumble, but double cream or custard work just as well. The choice is yours.