Yesterday I did a big roast chicken dinner and what better to follow a roast on a cold January evening than apple crumble with a hint of Christmas. To my usual apple crumble I added around 200g of mincemeat that I had languishing in the fridge and it made a very nice addition.
Apple & Mincemeat Crumble
4-6 tbsp Demerara sugar
1kg Bramley apples, peeled,cored and chopped
60g plain or spelt flour
50g demerara sugar
65g porridge oats
Pre heat the oven to 180c or gas mark 5.
Melt the 25g butter in a large frying or sauté pan and add the chopped apples. Sprinkle with 4 heaped tbsp of demerara sugar.
Stir occasionally until the apples soften and then taste for sweetness adding more sugar if required.
Stir in the mincemeat then transfer the cooked apples to a large pie dish.
Weigh the flour, sugar and butter into the bowl of a food processor and blitz until the butter is fully incorporated and you are left with a crumb like mixture then stir in the oats to combine.
Sprinkle the crumble mix over evenly over the fruit and place in the middle of the oven for 30 minutes or until golden brown.
Serve warm with custard, cream or ice cream.