Every year I make my own mincemeat. It is one of my favourite traditions and marks the start of Christmas. Whilst I love traditional mince pies, I also love experimenting to see what can be made better by adding some festive mincemeat. Paul’s bakery made their controversial mince pie croissant, Crosstown made a doughnut with a mincemeat filling and brandy glaze and the co-op encouraged us to make pancakes with smothered with mincemeat. I’ve come to the conclusion that there are not many sweet things that can’t be made better by adding some mincemeat.
It was only a matter of time before I realised that I could make a mince pie crumble and I haven’t looked back. It is my go-to Christmas dessert which is so easy to put together and can be made in advance. You can make this with a jar of mincemeat, but making your own is really easy and satisfying if you have the time.
The following recipe is an adaptation of my apple and blackberry crumble recipe.
- 150g porridge oats
- 100g plain flour
- 100g chilled butter, diced
- 100g Sugar (ideally light brown sugar)
- 50g Chopped Hazelnuts (or any other nuts)
- 1 tsp cinnamon
Festive fruit compote
- 300g cooking apples (approximately two large apples)
- 30g unsalted butter
- Mincemeat - I like to use 5 heaped tbsp but you can use less or more
- ice cream or custard to serve
- Preheat the oven to 170C and make the crumble mix
- In a large bowl, rub and mix together the flour, oats and butter together with your fingers until you have breadcrumbs (try not to overwork it as it will become heavy)
- Add the cinnamon, sugar, hazelnuts and mix well
- Spread on a baking tray and bake until lightly golden (about 10mins)
- Peel and chop the apples into small chunks
- In a saucepan melt together the butter on a medium heat and cook for 5mins
- Add the apples and mincemeat and cook for a further 10 mins
- Cover the pan and remove from the heat and leave to rest for another 5mins (or until you are ready to assemble the crumble)
- When you’re ready, place the fruit compote into an oven proof dish and top with the crumble
- Bake in the oven for 15mins until golden and serve with custard, ice cream or both!