Prepare the Apples: Preheat your oven to 180°C (160°C fan/Gas Mark 4). In a medium saucepan, combine the peeled, diced apples with 2 tablespoons of light brown sugar, ground cinnamon, nutmeg, cloves, and lemon juice. Cook over a medium heat for about 8-10 minutes, stirring occasionally. The apples should soften slightly but still retain some bite, and your kitchen will begin to fill with a delightful sweet spice aroma.

Make the Crumble Topping: In a large mixing bowl, rub together the 50g of cubed unsalted butter and 50g of light brown sugar with your fingertips until the mixture resembles coarse breadcrumbs. This creates a lovely sandy texture.

Combine Dry Ingredients for Crumble: Add the plain flour, rolled oats, roughly chopped pecans, and a pinch of salt to the butter and sugar mixture. Mix thoroughly until everything is well combined. If the mixture feels too dry and isn't forming clumps, add a tablespoon or two of cold water, mixing until you get a moist, clumpy texture.

Assemble the Pots: Divide the softened apple mixture evenly among six individual oven-safe ramekins or small ceramic pots. You should see a colourful base of tender, spiced fruit in each.

Top and Bake: Generously spoon the crumble topping over the apples in each ramekin, ensuring the fruit is mostly covered. Gently press down the crumble topping so it forms a nice, even layer.

Bake to Golden Perfection: Place the ramekins on a baking tray and bake for 20-25 minutes, or until the crumble topping is a beautiful golden brown and appears crispy. You might even hear a gentle bubbling sound from the fruit below, indicating it's hot and delicious. The aroma of toasted nuts and baked apples will be quite prominent.

Cool and Serve: Carefully remove the crumble pots from the oven. Let them cool for a few minutes before serving. These are utterly scrumptious served warm, perhaps with a dollop of creamy vanilla custard or a spoonful of whipped cream.