Mince pie apple crumble

Name: Mince pie apple crumble
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1.5kg (about 4) bramley apples, peeled, cored and roughly chopped; 400g mincemeat; Juice ½ lemon; Custard and/or cream to serve; For the crumble; 100g plain flour; 75g soft brown sugar; 75g unsalted butter, chilled and chopped; ½ tsp ground cinnamon; ¼ tsp ground nutmeg; Pinch ground cloves; 50g flaked almonds

Portion size: Serves 6
Hands-on time 20 min. Oven time 30 min
Difficulty: easy

Freezable

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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Apple crumble gets a festive makeover in this easy make-ahead dessert recipe. Mincemeat and a spiced almond crumble topping bring the festive vibes.

Proper homemade custard on the side?

Before you start

This is a great make-ahead dessert that can be kept in the fridge for a day or two before baking. It also freezes well, either whole or the fruit mix and crumble topping separately.

Mincemeat is sweet, so use a tarter apple to balance the flavour. Bramleys are ideal, but you could use granny smiths or braeburns too.

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Ingredients

1.5kg (about 4) bramley apples, peeled, cored and roughly chopped
400g mincemeat
Juice ½ lemon
Custard and/or cream to serve

For the crumble

100g plain flour
75g soft brown sugar
75g unsalted butter, chilled and chopped
½ tsp ground cinnamon
¼ tsp ground nutmeg
Pinch ground cloves
50g flaked almonds

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Method

Heat the oven to 180°C/160ºC fan/gas 4. Put the apples, mincemeat and lemon juice in a pan and cover with a lid. Set over a low-medium heat and cook for 5 minutes until the apples have just started to break down. Tip into a baking dish and spread out to fill it evenly.
While the apples cook, make the crumble. Add the crumble ingredients apart from the flaked almonds to a bowl with a pinch of salt, then rub the butter between your fingers to create an uneven rubble. Stir in the flaked almonds, then scatter the topping over the filling.
Bake the crumble for 30 minutes or until the topping is golden. Serve warm with custard, cream or both.
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