Christmas Crumble

You can either use luxury shop-bought mincemeat or this home-made version in Frank Bordoni's festive crumble
By Frank Bordoni
Christmas Crumble
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes plus resting time for the mincemeat
  • Effort: easy

Ingredients

For the mincemeat

  • 900 g cooking apples, grated
  • 700 g raisins
  • 350 g currants
  • 225 g sultanas
  • 100 g mixed peel
  • 175 g margarine
  • 1/2 tsp mixed spice
  • 4 tbsp lemon juice
  • 2 lemons, grated zest
  • 680 g granulated sugar
  • 6 tbsp brandy

For the crumble

  • 100 g flour
  • 50 g margarine
  • 50 g ground almonds
  • 50 g demerara sugar
  • 450 g mincemeat
  • 2 Bramley apples, cored, peeled and cooked
  • chopped glacĂ© cherries
  • double cream, to serve

Method

1. For the mincemeat, combine all the ingredients in a large bowl. Stir well to ensure all the ingredients are thoroughly mixed, cover and leave to stand for 3 weeks.

2. To make the crumble mixture, set the oven to 200C/gas 6.

3. Sieve the flour into a large mixing bowl and rub in the margarine until the mixture resembles breadcrumbs.

4. Stir in the ground almonds and sugar. Place the mincemeat in an ovenproof dish and stir in the cooked apple and glace cherries.

5. Top the dish with the crumble mixture and bake for 25-30 minutes, until the crumble is golden brown. Serve hot with double cream.

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