Apple and Mincemeat Crumble is a lovely festive pudding. A perfect alternative to Christmas pudding, or a great warming dessert for a cold winter evening.
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
I don’t like Christmas pudding. It’s weird and just not very nice. I also can’t help but think that if other people really liked it as much as they say they do, they’d eat it more than once a year.
I don’t love mince pies either, to be honest. I’ll have one every now and then, but I could live without them.
I do, however, really enjoy the mincemeat with other things. On its own in pastry, it’s a bit much but with marzipan in my festive Chelsea buns, or apples in this Apple and Mincemeat Crumble Recipe it’s delicious.
For me, this is a Christmas Apple and Mincemeat Crumble, the ideal Alternative to Christmas Pudding, but actually, it’s a super warming and yummy dessert that you could enjoy any time.
Ingredients for Apple and Mincemeat Crumble
Can You Use Store-Bought Mincemeat?
I literally always use store-bought mincemeat when I make this Christmas Crumble. I haven’t got the time or the inclination to make my own.
If you do make your own though, absolutely use that instead. There’s a cool recipe here if you’d like to try it.
How Much Mincemeat is in Apple and Mincemeat Crumble?
A lot of recipes out there call for a couple of tablespoons of mincemeat.
I use the whole jar!
This does mean that it’s a fairly wet crumble (will also have more liquid if your apples are juicer).
When you scoop through the crumble, there’s a lot of liquid in the bottom with the apples. Just use a slotted spoon, or enjoy this juice, it’s lovely, and means that the apples will be really soft and nice when they bake.
This is personal preference though. If you prefer, use less mincemeat in your Easy Apple Crumble with Mincemeat.
What Apples Should You Use for Crumble?
When I make my Recipe for Apple Crumble with Mincemeat, I tend to use Bramley apples.
They are nice and big and hold their flavour really well. Because of the sweetness of the mincemeat, even though they are tart, you don’t need to sweeten them with extra sugar.
You can also use other tart apples like Granny Smiths. These are usually smaller than Bramley though, so I’d use four or even five, to get a nice thick layer at the bottom of your baking dish.
Should You Peel Apples for Apple And Mincemeat Crumble?
Yes, apple skin is tough, so I always peel my apples for apple crumbles. Then I remove the core and chop it into 1-2cm chunks.
Making the Perfect Crumble – Top Tips
For a nice crunchy crumble, my main tip is to use butter, not margarine.
Margarine is oil-based, and so a lot softer. This can lead to quite a sloppy crumble, which all kind of glops together.
If you are using margarine, use either less or more flour.
You want the crumble mix to be quite dry, and in small breadcrumbs that kinda falls through your fingers if you lift it.
If it seems too wet as you are rubbing together, you can always add more oats and flour and if it’s too dry and not coming together at all, add more butter.
Another great tip for this Easy Apple and Mincemeat Crumble Recipe is using brown sugar for your crumble. I just really like the flavour and it works well with the fruit. You can substitute for caster though if you prefer.
Making Individual Apple and Mincemeat Crumbles
If you have small ovenproof dishes (affiliate link) you can make individual apple and mincemeat crumbles. Just reduce the bake time by half, or more if they are very small.
What to Serve with Apple and Mincemeat Crumble?
I always love apple crumble with mincemeat with custard. Same with my caramel apple crumble and my easy apple and pear crumble. Probably most desserts. I love custard.
You could also serve with ice cream or cream.
Can You Save Apple Crumble?
Yes, if there’s any left you can keep it covered in the fridge for 2-3 days.
You can also freeze the crumble, either before or after baking, either whole or in portions.
Freeze in a sealed tub for up to two months. Thaw fully in the fridge and bake in an ovenproof dish for 30 minutes until piping hot.
Apple and Mincemeat Crumble
Ingredients
- 3 Large Cooking Apples (Peeled, cored, and chopped into 1-2cm chunks)
- 400 g Mincemeat (Jarred or homemade)
For the Crumble:
- 250 g Plain Flour
- 150 g Porridge Oats
- 150 g Soft Light Brown Sugar
- 200 g Butter
Instructions
- Preheat the oven to 180 degrees (fan assisted) and find a large, ovenproof cooking dish.
- In a large mixing bowl, stir together the sugar, flour and oats.
- Add the butter and rub together until the mix resembles breadcrumbs.
- Set to one side.
- In another mixing bowl, stir together the apple chunks and mincemeat, until the mix is even, and the apples are coated.
- Tip the apples and mincemeat into the cooking dish and spread out evenly.
- Sprinkle over the crumble mixture, covering the apples.
- Bake in the oven for 25-30 minutes.
Notes
- If using margarine, you might need to use less or more flour. Start with 100g and add more if needed.
- The breadcrumb-like mixture should be light, but some bigger lumps are ok.
- I use a large baking dish like this one (affiliate link)
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
