Christmas apple crumble recipe
Christmas apple and mincemeat crumble This twist on the apple crumble is a great way to use up Christmas marzipan and the jar of mincemeat you have leftover post-Christmas. Let’s get ready to crumble. 850g/1lb 14oz Bramley apples2 ripe pears½ lemon, juice only250g/9oz mincemeat75g/2½oz golden caster sugar½ tsp ground cinnamon¼ tsp freshly grated nutmeg125g/4½oz marzipan 850g/1lb 14oz Bramley apples 2 ripe pears ½ lemon, juice only 250g/9oz mincemeat 75g/2½oz golden caster sugar ½ tsp ground cinnamon ¼ tsp freshly grated nutmeg 125g/4½oz marzipan 225g/8oz plain flour150g/5½oz unsalted butter, diced and chilledpinch salt50g/1¾oz golden caster sugar50g/1¾oz flaked almonds 225g/8oz plain flour 150g/5½oz unsalted butter, diced and chilled pinch salt 50g/1¾oz golden caster sugar 50g/1¾oz flaked almonds homemade custard or brandy cream homemade custard or brandy cream Method Preheat the oven to 180C/160C Fan/Gas 4.Peel, quarter and core the apples and pears. Cut the fruit into bite-size pieces and put in a large bowl. Squeeze over the lemon juice and toss the fruit well to coat in the juice. Add the mincemeat, caster sugar, ground cinnamon and nutmeg to the fruit and mix again. Cut the marzipan into small dice the size of a raisin and stir into the mixture. Tip into an ovenproof dish, spread evenly and cover with foil. Bake on the middle shelf for 10 minutes while you make the crumble. For the crumble, tip the plain flour into a large mixing bowl, add the cold, diced butter and a pinch of salt. Using your fingertips rub the butter into the flour until the crumble starts to look like sand. Continue rubbing in until the crumble starts to form clumps. Add the sugar and flaked almonds and mix again to combine. Scatter the crumble over the fruit in an even layer. Return to the oven, uncovered and cook for 45 minutes, or until the fruit is bubbling and the crumble is golden-brown. Serve with homemade custard or brandy cream. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Peel, quarter and core the apples and pears. Cut the fruit into bite-size pieces and put in a large bowl. Squeeze over the lemon juice and toss the fruit well to coat in the juice. Peel, quarter and core the apples and pears. Cut the fruit into bite-size pieces and put in a large bowl. Squeeze over the lemon juice and toss the fruit well to coat in the juice. Add the mincemeat, caster sugar, ground cinnamon and nutmeg to the fruit and mix again. Add the mincemeat, caster sugar, ground cinnamon and nutmeg to the fruit and mix again. Cut the marzipan into small dice the size of a raisin and stir into the mixture. Tip into an ovenproof dish, spread evenly and cover with foil. Bake on the middle shelf for 10 minutes while you make the crumble. Cut the marzipan into small dice the size of a raisin and stir into the mixture. Tip into an ovenproof dish, spread evenly and cover with foil. Bake on the middle shelf for 10 minutes while you make the crumble. For the crumble, tip the plain flour into a large mixing bowl, add the cold, diced butter and a pinch of salt. Using your fingertips rub the butter into the flour until the crumble starts to look like sand. For the crumble, tip the plain flour into a large mixing bowl, add the cold, diced butter and a pinch of salt. Using your fingertips rub the butter into the flour until the crumble starts to look like sand. Continue rubbing in until the crumble starts to form clumps. Add the sugar and flaked almonds and mix again to combine. Continue rubbing in until the crumble starts to form clumps. Add the sugar and flaked almonds and mix again to combine. Scatter the crumble over the fruit in an even layer. Return to the oven, uncovered and cook for 45 minutes, or until the fruit is bubbling and the crumble is golden-brown. Scatter the crumble over the fruit in an even layer. Return to the oven, uncovered and cook for 45 minutes, or until the fruit is bubbling and the crumble is golden-brown. Serve with homemade custard or brandy cream. Serve with homemade custard or brandy cream.