A Mincemeat Crumble
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Somehow mincemeat has become inseparable from Christmas, but I have always felt it is worth using as an ingredient in its own right. It makes a cracking crumble filling if you stir in a few apples. In this instance, I think cream crème fraiche or vanilla ice cream is pretty much obligatory. 
Serves 4
 
apples - 400g
good mincemeat – 450g
a large banana
juice of an orange
flour – 100g
butter – 75g
Demerara sugar – 50g
 
Set the oven at 200˚C/Gas 6. Slice the apples fairly thinly, it is not necessary to peel them, a put them in 900ml pudding basin or similar. Then stir in the mincemeat, the banana sliced into rounds and the orange juice. Whiz the last three ingredients in a food processor (a few seconds) or work
them to crumbs with your fingers (a few minutes) then drizzle over a few drops of water and stir with a fork. A few crumbs will stick together , which makes for a pleasantly crumbly rather than powdery texture. Bake till crisp on top, about 25 – 30 minutes.
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