Are you all mince pied out yet? Do you want to make something different with mincemeat? Or do you have just a little bit left over at the bottom of the jar and you are not quite sure what to do with it? Why not make my Easy Mincemeat and Apple Crumble. It’s a super simple pudding to make, is a great way of using up the last of a jar of mincemeat and tastes soooo good!
What to do with the rest of a jar of mincemeat?
I really do love apple crumble. Not only does it taste delicious, but it’s so quick and simple to whip up, is pretty cheap to make and the kids absolutely love it. I also absolutely adore mince pies and make loads at this time of the year, but inevitably I end up with a little bit of mincemeat left over.
This Mincemeat and Apple Crumble recipe came about because I had a bit at the bottom of the jar of mincemeat after making my easy peasy mini mince pies with the kids and wondered what to do with it. It suddenly dawned on me that it would be the perfect thing to add to an apple crumble – after all dried fruit, sugar and spices are the sorts of things that get added to a crumble anyway. Plus adding mincemeat elevates the humble crumble into something wonderfully festive, yet still super easy.
An alternative to Christmas pudding?
In fact, if you fancied something really easy peasy but still a bit festive, this could work as pudding on Christmas Day itself, especially if you or your family aren’t big fans of Christmas pudding or if you just fancy doing something a bit more familiar.
How to get the best crumble topping…
This recipe features my standard crumble mix, developed over many years of trial and error: I use 200g plain white flour, 100g butter and 100g soft, light brown sugar (US measurements given in the recipe card below). You can make the crumble topping with white sugar but for me the soft brown sugar makes a much better crumble texture – much more crumbly and less biscuity – and the taste is just fabulous!
I always make my crumbles by hand, using the rubbing in method (see the recipe card for details), but crumble can also be made in a food processor by pulsing the butter and flour together to make a coarse breadcrumb texture, then adding in the sugar. However, I think part of the charm of a good crumble is that rough and ready, made-by-hand texture. It always seems a bit too perfect when made in a food processor! If you don’t fancy doing the rubbing in yourself, you could always try and find a small child to do it. My kids absolutely love doing this for me!
How much mincemeat?
The quantity of mincemeat in this recipe is very rough and ready. I used 4 tablespoons because that’s what I had left in the jar. But really the quantity is very flexible – a bit more or less would work just fine! I didn’t add any extra sugar as, for me, the mincemeat contains enough sugar to take the edge off the sharpness of the cooking apples. But if you have a sweeter tooth than me, you could always add a tablespoon of soft brown sugar into the apples and mincemeat mix for a touch of extra sweetness.
No leftover mincemeat?
If you don’t have any leftover mincemeat, this crumble still tastes good without mincemeat, just a little less Christmassy. To jazz it up a bit you could always add a teaspoon of cinnamon or mixed spice, and/or a few cloves to give it that festive feel! A small handful of dried fruit would also work well.
What to serve with crumble?
Crumble always goes well with any of the following:
- Vanilla Ice Cream
But since this is a Christmas crumble… why not push the boat out and serve it with brandy butter, or my personal favourite: brandy cream!
Can you reheat leftover crumble?
Crumble tastes amazing the next day! You can either eat it cold or reheat it. I reheat mine by turning the oven on to 200C (180C fan / gas mark 6 / 400F) and putting the crumble in straight away (i.e. don’t wait for the oven to heat up). I give it 15-20 minutes and it is perfect. You can repeat this procedure a second day too (in the unlikely situation that you have any left, that is!)
Can you freeze crumble?
Yes! You can freeze crumble. Once baked and cooled, put the crumble in an airtight container and place it in your freezer. Crumble will keep for up to 3 months if stored correctly.
Defrost at room temperature for a few hours then eat cold or reheat as above.
If you like this recipe…
…you might also like:
Mincemeat and Apple Crumble
- 200 g plain white flour (US - all purpose flour)
- 100 g cold butter cut into roughly 1cm cubes
- 100 g soft light brown sugar
- 1 kg cooking apples peeled, cores removed and chopped into small pieces
- 4 tablespoons mincemeat (roughly - it's fine to use a little more or less!)
- Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
- Put the flour and butter in a large bowl and rub together until the mixture resembles coarse breadcrumbs (or do this in a food processor if you prefer).
- Add the sugar and stir. (There is no need to sieve the flour or sugar as a bit of a rough texture is what is needed for a good crumble!)
- Set the crumble mixture to one side and prepare the apples. Peel them, remove the cores and then chop into bite-sized pieces – roughly 1cm / ½inch square – but it doesn’t matter too much, actually a mixture of smaller and larger pieces is quite nice.
- Put the apples in the dish you are planning to use to cook the crumble and add 4 tablespoons of mincemeat. Stir together the apples and the mincemeat until the apples are evenly coated in mincemeat and the dried fruit is fairly evenly distributed.
- Sprinkle over the crumble topping – this can be quite rough and ready, but make sure all the fruit is covered. If it looks a bit too neat on top, rough it up a bit. You want lots of peaks and troughs to give it that really good crumble texture.
- Put your crumble in the preheated oven for 40 minutes or until it is golden on top and the fruit is bubbling. Serve with custard, cream or ice cream... or, if you want to make this even more festive, brandy butter / brandy cream!
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