This apple & mincemeat crumble is a great way of using up those half-used jars of mincemeat in your cupboard! It’s a simple and delicious pudding that everyone will love, especially with a dollop of clotted cream on top!
I don’t know about you, but I always seem to accumulate half-used jars of mincemeat in my kitchen cupboards, whether it from making mince pies at Christmas, or my mincemeat blondies. At last count, I had 3 open jars!
This apple & mincemeat crumble is perfect for using up leftover mincemeat, and although it can be enjoyed all year round, it’s particularly good during Autumn when the Bramley apples are ready to eat. I’ve also made it as an alternative pudding at Christmas before, for those that don’t like traditional Christmas pudding.
✔️ Why should you try it?
- Easy to make. The crumble topping is more like a flapjack than traditional crumble, which means there is no rubbing in required.
- Can be frozen, 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 – 700g of peeled and chopped cooking apples, or use stewed apples instead.
Mincemeat – 200g of mincemeat is needed for the recipe.
Sugar & Cinnamon – to flavour and sweeten the apples.
For the crumble topping;
Flour – 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.
One: Peel and slice the apples and place 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 (I do 20 second bursts in the microwave).
Three: Pour the butter over the dry ingredients and stir until the crumble topping forms.
Four: Spoon the apple mixture into 1 large pie dish or 6 individual serving dishes. Spoon over the crumble topping and bake for 45 minutes.
🍴 Serving suggestions
The crumble is delicious served with a dollop of clotted 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.
You can make the crumble in one large 2 litre pie dish, or if you prefer, smaller individual dishes, like I have done here. The crumble will serve 6 people.
You could try using pears instead of apples, or a mixture of both. A handful of blackberries or raspberries would give it an extra fruity hit too.
The crumble can be made, up to the point of putting it in the oven and then stored in the fridge. It will happily sit in the fridge for a couple of days.
Alternatively you can bake the crumble straight away, and if there are any leftovers, they can be eaten cold or warmed up in the microwave.
The un-cooked crumble can also be frozen for up to 3 months. Just wrap tightly in foil to prevent freezer burn.
Some more crumble recipes you might like;
- Apple and blackberry crumble
- Plum and apple crumble
- Rhubarb and strawberry crumble
- Blackberry and pear crumble
- Plum and orange oat crumble
- Chocolate and sour cherry crumble
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Apple and Mincemeat Crumble
- chopping board
- 6 Small Pie Dishes or 1 Large one.
- 700 g Cooking Apples peeled and sliced
- 200 g Mincemeat
- 50 g Caster Sugar
- 1 tsp Cinnamon
- 50 ml Water
For the crumble topping
- 75 g Oatmeal or just use porridge oats
- 50 g Porridge Oats
- 125 g Plain Flour
- 150 g Light Brown Sugar
- ¼ tsp Bicarbonate of Soda
- ½ tsp Baking Powder
- 125 g Butter melted
- Preheat the oven to 180°c (160 fan).
- Place the sliced apple, mincemeat, cinnamon, sugar and water in a bowl and mix. Spoon into the bottom of your pie dish(es).
- 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 crumble forms.
- Spoon the crumble topping over your apple and mincemeat mixture and bake in the oven for 45 minutes.
I’m linking this recipe up to #CookBlogShare which this week is hosted by Lost in Food.