Preheat oven to 180°C.

Melt 20g of the butter in a pan over medium-low heat. Cook apple, stirring, for 5-6 minutes until soft. Add berries, sugar, port (or wine) and cinnamon. If you are feeling daring, throw in a few cloves and a squeeze of orange juice, there's no harm in experimenting! Cover and cook for 8 minutes until fruit gives off a lot of juice.

  

Using a slotted spoon, transfer fruit to a 2L pie dish or six 300ml ramekins, mugs, little itty bowls, whatever you like. Reduce juice in pan over medium-high heat for 3-4 minutes until syrupy. Pour over fruit.

Pulse shortbread in a processor to form coarse crumbs. Add remaining butter and process to combine. Top fruit with crumbs. Bake for 20 minutes, or until golden.

These next few steps are very important :

Gaze in rapturous wonder at the drizzly berry goodness. Thank your housemates for owning such excellent large ovenproof mugs. Be happy, all is right with the world when you have a warm berry dessert.

  

Sit for 10 minutes to cool, then dig in, with a big spoon!

If making for later, simply let cool and cover with cling wrap, refrigerate overnight and then warm the crumbles in an oven preheated to 180°C for 10-15 minutes.