APPLE AND MINCEMEAT CRUMBLE
I know that it’s January and we’re all supposed to be at our most health conscious, trying to make amends for our festive indulgences, but it’s still winter out there which, as far as I’m concerned means that it’s totally acceptable to eat comfort foods! Plus I have half a jar of mincemeat in the fridge and I think being less wasteful is as good a resolution as any.
2 heaped tbsp mincemeat
1 tsp sugar
1/2 tsp allspice
1 tbsp rum/whisky/brandy (optional but why wouldn’t you?)
150g plain flour
2 tbsp oats
1 tbsp flaked almonds
Pre-heat your oven to 190°c and peel and core the apples. Roughly chop these up, I like a mix of different sized chunks so that some stay a bit more crisp whilst others cook down nicely. Toss the apple with a teaspoon of sugar, the booze and the allspice and put them in your baking dish. Dollop on the mincemeat and set the dish aside whilst you make the topping.
Mix together the sugar and flour and then lightly and gently rub the butter into it until it looks like fine breadcrumbs. Stir the oats and almonds through this mixture. Use this to cover the apple and mincemeat, pressing it down very lightly at the edges of the dish to minimise any juice bubbling over.
Bake the crumble for around 50 minutes, by which time the topping should be lovely and golden. Serve hot with plenty of cream to cut through the richness of the mincemeat.