Got half a jar of leftover mincemeat from Christmas but tired of making mince pies? Why not make this delicious apple and mincemeat crumble instead? It’s very simple to make and tastes lovely with custard,cream or ice cream. It’s a perfect pudding for cold January weather!
One of my favourite desserts is apple crumble – it’s quick and easy to make, economical and tastes absolutely divine. Not to mention the fact that everyone loves it – it’s a real crowd pleaser!
If you love the combination of apples and caramel, you might be interested in taking a look at my toffee apple crumble recipe.
I’ve been meaning to try a mincemeat crumble for ages now. I had originally thought of using pears, but I had quite a lot of apples to use up so went with that instead.
The mincemeat definitely adds a lovely fruity twist to the crumble – it’s SO good with warm custard, although I’m also a rather big fan of pouring fridge cold double cream over the hot, bubbling fruit crumble. Is anyone else feeling hungry?….
what kind of apples are best for making apple crumble?
You can generally use any kind of apples in a crumble, but I prefer to use a 50/50 mixture of cooking (Bramleys) and sweet eating apples. I most often use Pink Lady, Gala and Braeburn.
tips for making an apple and mincemeat crumble
You would normally add a little extra sugar when using sharp cooking apples in a crumble, but the addition of mincemeat means you don’t need to. The mincemeat will balance the sharpness of the apples beautifully.
When mixing the apple slices and mincemeat together, give it a really good stir to ensure all the apples are coated in the mincemeat. Sometimes I add a little extra mincemeat – it’s never hurt the crumble!
Since you aren’t cooking the apples down before baking the crumble, it does take a little longer to bake – around 40-45 minutes is usually enough for the apples to soften and the crumble topping to crisp.
Start to keep your eye on the crumble after 30 minutes and if it looks like the top is becoming too brown, cover it with a piece of tin foil.
what type of dish to use for apple crumble?
Any round or oval ovenproof dish will be perfect – obviously make sure it’s high enough to take all the apples and crumble. I used my trusty stoneware Le Creuset dish.
You could make individual crumbles instead of a large one – this recipe would give you about eight little crumbles (based on using standard ramekin dishes.)
Of course, the advantage of making individual crumbles means you can freeze some for a later date!
more recipes using leftover mincemeat
did you make this apple and mincemeat crumble?
I would love to hear what you thought of it! I hope you loved it as much as we do. Leave a comment below and rate the recipe by clicking on the stars in the recipe card.
- 1kg apples, peeled and sliced into small chunks (I use a 50/50 mixture of cooking and eating apples)
- 100g mincemeat
- 200g plain flour
- 1/2 tsp ground mixed spice (or pumpkin pie spice)
- 1/4 tsp ground cinnamon
- 100g cold butter, cubed
- 110g demerara sugar
- Preheat the oven to 180C/160Fan/350F. Place the chopped apples in an ovenproof dish and top with spoonfuls of the mincemeat. Stir the apples and mincemeat together until the apples are evenly coated in the mincemeat.
- Place the flour, mixed spice and ground cinnamon in a large bowl. Using your fingers, rub the cubed butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar.
- Sprinkle the crumble mixture evenly over the apples. Bake for 40-45 minutes or until the topping is crisp and the fruit is piping hot. Remove from the oven and allow to cool down for about 10 minutes or so before serving with custard or ice cream.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 399Total Fat 14gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 4gCholesterol 36mgSodium 110mgCarbohydrates 67gFiber 5gSugar 36gProtein 4g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.