An easy apple & mincemeat crumble recipe with sweet fruity mincemeat, tart Bramley apples, and a delicious oat crumble topping.
It's a great way of using up leftover mincemeat, but best of all it's a simple and delicious festive dessert that everyone will love, especially with a dollop of clotted cream on top!
This apple & mincemeat crumble is the perfect way to use it up, and although it can be enjoyed all year round, it's particularly good during autumn when the Bramley apples are ready in season.
It's also a delicious alternative to Christmas pudding during the festive season.
👩🍳 Love mincemeat? You might also like my baked apples with mincemeat recipe!
✔️ Why should you try it?
- Easy to make. The crumble topping is more like a flapjack than a traditional crumble, which means there is no rubbing-in required.
- Freezer-friendly, so a great make-ahead dessert.
- Bake in individual dishes/ramekins or as one large crumble in a 2-litre pie dish.
- Perfect for Christmas.
- Bramley Apples - 750g which will need to be peeled and sliced, or use stewed apples instead. You could also use tart eating apples such as Granny Smith.
- Mincemeat - 200g of mincemeat is needed for the recipe. Homemade or good quality shop-bought mincemeat.
- Sugar & Cinnamon - to flavour and sweeten the apples.
- For the crumble;
- Plain flour is mixed with oats, oatmeal, light brown sugar, bicarbonate of soda, baking powder in a large bowl. Melted butter is mixed into the dry ingredients to create the crumble topping.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Peel and slice the apples and place them in a large bowl. Mix in the mincemeat, sugar, cinnamon, and water.
Two: Make the crumble topping by placing the dry ingredients in a large bowl. In a separate bowl, melt the butter (20-second bursts in the microwave).
Three: Pour the melted butter over the dry ingredients and stir until crumbles form.
Four: Spoon the apple mixture into 1 large pie dish or 6 individual serving dishes. Sprinkle over the crumble topping and bake for 45 minutes until the top is golden brown.
🍴 Serving suggestions
The crumble is delicious with a dollop of clotted cream, whipped cream, or no-churn honeycomb ice cream. It's also lovely with creamy custard if you prefer something warm.
I often serve it up as an additional pudding on Christmas Day, for those that don't like traditional Christmas pudding. Don't forget the brandy butter!
I've even eaten it for breakfast on Boxing Day with Greek yogurt!
- Use pears instead of apples, or a mixture of both. A handful of blackberries or raspberries would give it an extra fruity flavour too.
- Add chopped walnuts to the crumble topping for a nutty flavour and added crunch.
Make-Ahead: The crumble can be made up to the point of baking and then stored in the fridge for up to 2 days.
Store: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat: The mincemeat crumble can be reheated in the microwave or oven (200c for 15 minutes). It can also be eaten at room temperature, or straight from the fridge!
Freeze: The crumble can be frozen for up to 3 months. Wrap tightly in two layers of foil to prevent freezer burn. Defrost at room temperature before reheating.
❓ Frequently asked questions
During Medieval times, mincemeat originally contained minced meat along with the fruit and spices. The modern version is a mixture of chopped dried fruit, spirits (brandy, rum, or whisky), and spices such as cinnamon, cloves, and nutmeg.
Some more crumble recipes you might like;
- Apple and Blackberry Crumble
- Blackcurrant Crumble
- Cinnamon Apple Crumble
- Apple and Blueberry Crumble
- Plum and Apple Crumble
- Rhubarb and Strawberry Crumble
Apple and Mincemeat Crumble
- 750 g Cooking Apples peeled and sliced
- 200 g Mincemeat
- 50 g Caster Sugar
- 1 teaspoon Cinnamon
- 50 ml Water
For the crumble topping
- 75 g Oatmeal or just use more porridge oats
- 50 g Porridge Oats
- 125 g Plain Flour
- 150 g Light Brown Sugar
- ¼ teaspoon Bicarbonate of Soda
- ½ teaspoon Baking Powder
- 125 g Butter melted
- Preheat the oven to 180°c (160 fan/ 350F. Gas 4).
- Place the sliced apple, mincemeat, cinnamon, sugar and water in a bowl and mix. Spoon into the bottom of your pie dish(es).750 g Cooking Apples, 200 g Mincemeat, 50 g Caster Sugar, 1 teaspoon Cinnamon, 50 ml Water
- In a large bowl, mix together the flour, oatmeal, oats, light brown sugar, bicarbonate of soda, and baking powder. Pour over the melted butter and stir until the crumbles forms.75 g Oatmeal, 50 g Porridge Oats, 125 g Plain Flour, 150 g Light Brown Sugar, ¼ teaspoon Bicarbonate of Soda, ½ teaspoon Baking Powder, 125 g Butter
- Spoon the crumble topping over your apple and mincemeat mixture and bake in the oven for 45 minutes.