It wouldn’t be Christmas without a crumble, right?
Nothing beats the soul-warming, homely feel of a crumble and that’s the exact feeling I want during the cold winter nights leading up to Christmas.
Now, I shared a Christmas crumble back last year and boy, did you guys love it. So of course, I’m back with another! Only this time, rather than the main ingredient being a Christmas pudding, this year I’m sharing with you the ultimate mincepie crumble.
It’s got my rich, juicy, homemade mincepie mincemeat which fully coats the apple and pear filling and is topped with a simple, yet beautifully crumbly crumble topping.
I could easily shout from the rooftops just how heavenly this crumble is and how much I recommend you trying this for yourself. But, honestly, this is a instance where you really do just need to try this crumble for yourself – I can guarantee you’ll soon be standing alongside me, shouting for all to hear *wink wink*.
If this crumble has caught your eye and got you drooling, you know the drill. Keep on scrolling below and you’ll find the perfect Christmas crumble recipe below.
Prep Time: 15 Minutes
Cook Time: 55 Minutes
Overall Time: 1Hour 10Minutes
Ingredients You Need For Crumble Filling:
- 4 Large Bramley Apples
- 4 Ripe Pears
- Juice Of One Lemon
- 411g Of Mincemeat
- 75g Of Caster Sugar
- 1tsp Of Ground Cinnamon
- 1/2tsp Of Ground Nutmeg
Ingredients You Need For Crumble Topping:
- 225g Of Plain Flour
- 150g Of Unsalted Butter, Diced & Chilled
- 50g Of Golden Caster Sugar
- 1/4tsp Of Ground Cinnamon
How To Make The Crumble Filling:
- Firstly, gather together your equipment and ingredients and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, peel, core and cut the 4 bramley apples and 4 ripe pears into small chunks.
- Next, squeeze the juice of one lemon over the fruit chunks and toss well, making sure the fruit is well coated in the juice.
- Add the 411g of mincemeat, 75g of caster sugar, 1tsp of ground cinnamon and 1/2tsp of nutmeg to the fruit and toss together until fully combined.
- Tip the mixture into a large skillet (or any type of large oven-proof dish), spread evenly across the skillet and then cover the top of the skillet with foil.
- Place the skillet into the oven and bake for 10 minutes.
How To Make The Crumble Topping:
- Whilst the filling is in the oven, it’s time to make the crumble topping.
- Tip the 225g of plain flour into a large mixing bowl and add the 150g of diced and chilled unsalted butter.
- Using your fingertips, rub the butter into the flour until the crumble begins to look like sand. Continue rubbing together until it starts to form clumps.
- Now, add the 50g of golden caster sugar and 1/4tsp of ground cinnamon and mix to combine.
- Once the 10 minutes is up, remove the crumble filling from the oven, uncover and scatter the crumble topping over the top of the fruit in an even layer.
- Return the crumble, uncovered, to the cooker and bake for 45 minutes, until the fruit is bubbling and the crumble is golden brown.
- Finally, once baked, remove from the oven and in my opinion, this is best served warm with custard or cream (or both).
That’s your Apple & Mincemeat Crumble prepared and baked, ready for you to enjoy this Christmas!
I really don’t feel like the pictures do this crumble justice but when you make it for yourself, you’ll soon understand just how delicious it is.
One thing I also have to mention… if your someone who buys candles or diffusers to make your home smell Christmassy – DON’T bother this year. Just make this crumble. The smell that this crumble makes whilst cooking is nothing short of perfection. Rich in spices, it fills the whole house and quite frankly, I’d happily bottle the smell and have my house smelling like it all year round. It’s heavenly!
So, not only does it taste unbelievably good, it smells it too!
Let me know in the comments below if you make this crumble yourself and if you do, what your thoughts are on it. Are you as obsessed as me with the gorgeous flavour the mincemeat adds to this crumble?
Sending you all tons of love & hugs as always,