Apple and Mincemeat Crumble

Apple & Mincemeat Crumble - MS Word document for downloading

I began to sort out the freezer at the weekend. With half - term coming up, I needed to make room for some Christmas dishes. I found two small containers of mincemeat left over from last Christmas. I had completely forgotten they were there! I decided I’d make an Apple and Mincemeat Crumble on Monday evening. It could cook while the Spicy Chicken casserole was re-heating. Preparing the apple wouldn’t take more than a few moments and I already had the crumble mix ready made in the fridge,(from the extra quantity I’d made when making the Apple and Blackberry Crumble).

After the day I had yesterday, I was so grateful for such a quickly prepared meal. It was cold and drizzling as I arrived home, so a Crumble seemed like real comfort food. The meal smelt wonderful as it cooked. As I was really tired, it did seem an effort to prepare the veg, so I opened a can of sweet corn . While that was heating, I made the custard in the microwave. It was a really delicious meal, with minimum effort on my part. (By the way, the sauce from the Spicy Chicken is good with pork and lamb, as well).

With a food processor, it’s very easy to double or treble the quantities of this crumble recipe. If you prepare extra fruit, you can make a number of crumbles at the same time, cooking one for the meal and freezing the rest of them uncooked. The foil dishes and lids sold in supermarkets are very useful for this purpose. The crumble topping on its own can be stored in the fridge for about six weeks, or in the freezer for about six months.The quantity of crumble mix and fruit below serves about 6 people.

Assuming you are using a food processor, the crumble mix will take a couple of minutes to make.

Preparing the fruit could take 10 minutes, or so.

Cooking time: depends on the size of dish, but approx 30-40 minutes at 190C or Gas Mark 5.

You will need an oven proof baking dish, approx 2″ (5 cm) deep, seven and a half by 11 inches (19 x28 cm) and a baking sheet to sit it on, just in case the juice overflows.

Ingredients and Shopping List.

• About 2 lbs (1kg) of cooking apples
• About 4-6 tablespoons of mincemeat
• 10oz (275g) SR flour
• 3 oz (75g) butter or margarine
• 4 oz (100g) sugar

To serve:

• Custard, cream, or ice cream.

Method.

1. Pre-heat the oven 190c or Gas Mark 5.
2. Cut the apples into quarters, then peel, core and slice quite thinly.
3. Place about half in the cooking dish and add a layer of mincemeat.
4. Top with the remaining apple slices.
5. Put the flour, margarine/butter and sugar in the processor, and whiz until crumbs are formed.
6. (If making by hand, rub the fat into the flour and sugar until the mixture resembles breadcrumbs).
7. Starting at the outside edge and working into the middle, sprinkle the crumble over the fruit. (Some people like to press it down gently - others think that is totally wrong!)
8. Lightly run a fork over the surface.
9. Bake the crumble, until golden brown.

Leave to stand for 10-15 minutes before serving with custard, cream or ice cream.

Liz Milton