Christmas Crumble

This Christmas crumble is a perfect Christmassy alternative to the mince pie. The sharp apples offset the rich mincemeat and I don’t add much sugar at all so it’s not sickly. This recipe will serve about 8 – it’s a monster! But if there aren’t that many of you it will keep for a few days in the fridge and you can even freeze portions. I like to eat it for breakfast. Each to their own…

Really you should use Mummy Swan’s mincemeat (or make your own like this) but I understand demand far outstrips supply, so a decent jar from Waitrose or somewhere similar will be fine. I think shop mincemeat is sweeter than Mum’s though so you might want to forgo the sugar on the top of the crumble if you don’t have a particularly sweet tooth. I wouldn’t leave out the spoonful in the crumble mix itself as this makes the mixture easier to rub in.

You will need:

Jar of mincemeat

4 large apples, cored and chopped

2 tsp cinnamon

125g butter

250g plain flour

Tablespoon caster sugar, plus another tablespoon to sprinkle on the top IMG_2506

What to do:

  1. Put your chopped apples in a saucepan with the cinnamon and a splash of water, put this on a low heat for 10m to soften your apples (some people add sugar to the apples, I think they’re sweet enough)                                      IMG_2507
  2. Cube your butter and put this in a bowl with the flour and tbsp. of sugar, take off all your rings (vital) and rub in the mixture until it’s the consistency of breadcrumbs (you can use ready made crumble mix, but really, it’s so easy, why would you?  Save that 60p!)                                           IMG_2508
  3. Spread your mincemeat over the bottom of your crumble dish
  4. When your apples are done spoon them out of the saucepan on top of the mincemeat. You can add a little of the cinammony, appley juice in the bottom but not too much or your crumble will be too soggy                IMG_2510
  5. Put your crumble mix on top and pat down. Sprinkle the tbsp. of caster sugar on top
  6. For a crumble this size bake at 180º/Gas mark 4 for about 40m. The top of the crumble should be starting to brown and crack. If the juices are bubbling up the sides, all the better                                       IMG_2512
  7. Leave to cool for at least 10m – this is important as the mincemeat retains heat like you would NOT believe
  8. Eat with custard. Or cream. Or ice cream. Or all three (it’s Christmas!)
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