Apple, Almond and Mincemeat Crumble
This, in all my years of cooking, is my favourite crumble topping and any leftover mincemeat mixed with apples is a great filling.
|1 lb 8 oz (700 g) Bramley cooking apples|
|8 oz (225 g) Cox's apples|
|6 tablespoons mincemeat|
|1 oz (25 g) light brown soft sugar|
|1 teaspoon ground cinnamon|
|¼ teaspoon ground cloves|
|For the crumble|
|4 oz (110 g) whole almonds, skin on|
|3 oz (75 g) chillled butter, cut into small dice|
|6 oz (175 g) self-raising flour, sifted|
|2 teaspoons ground cinnamon|
|4 oz (110 g) demerara sugar|
|custard or pouring cream, to serve|
|Pre-heat the oven to gas mark 6, 400F, (200C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need either an oval ovenproof baking dish 7½ x 11 inches (19 x 28 cm) and 1¾ inches (4.5 cm) deep, or a 9½ inch (24 cm) round ovenproof baking dish, 1¾ inches (4.5 cm) deep.|
This recipe is from Delia's Christmas Easy Magazine 2003
Begin by preparing the apples. I always find the best way to do this is to cut them first into quarters, then pare off the peel with a potato peeler and slice out the cores.
Now cut them into thickish slices and toss them in a bowl with the mincemeat, sugar, cinnamon and ground cloves, then place them in the baking dish and put to one side.
Next, make the crumble, which couldn't be simpler as it's all made in a processor.
All you do is place the butter, sifted flour, cinnamon and sugar in a food processor and give it a whiz until it resembles crumbs.
Next, add the almonds and process again, not too fast, until they are fairly finely chopped and there are still a few chunky bits. If you don't have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the cinnamon, sugar and almonds, which should be fairly finely chopped by hand.
Now simply sprinkle the crumble mixture all over the apples, spreading it right up to the edges of the dish and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be.
Then finish off by lightly running a fork all over the surface. Now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the apples will be soft and the topping golden brown and crisp.
Leave it to rest for 10-15 minutes before serving, then serve it warm with custard or pouring cream.
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This is a Christmas party pud which will serve 8 people very generously; perfect for a buffet lunch. Filo or strudel pastry is wonderful for storing in the freezer as you can just take out a few sheets as and when you need them..
This is a beautiful bite-sized version of mince pies, and I think not as fiddly. If you don't have a pastry wheel you can forgo the frilly edge and use a sharp knife to cut the pastry.
Don't let the word souffle put you off - these are very easy to make and can even be reheated or frozen! Serve them with Chilled Rum Sabayon for the finishing touch...
Here is another festive dessert that makes good use of home-made mincemeat. Serve it fairly warm, with Cumberland Rum Butter to melt through the lattice.
If you've got leftover mincemeat this will cheer up a January Sunday lunch beautifully. A ready-made pastry flan case will also save you time, which we have discovered works really well when frozen first.
Mincemeat, apple, ready-rolled pastry and you're away: what could be easier than this tart, which is perfect at Christmastime, served with custard, cream or brandy butter.
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