Crumble and Christmas…
It has to be done. A good crumble is a thing of glory and this recipe is something that my mum always used to make. So simple unyet delightfully satisfying, it’s perfect at Christmas.
It’s a fabulous way of using up any mincemeat that you might have lurking in the fridge now that the ‘big’ day is over.
The joy of this recipe is that it can be brought together in a matter of minutes and prepared well in advance.
If you are expecting people to drop in over the Christmas period it is a fantastic pudding to have on standby.
The crumble, cooked separately, is delightfully crisp. The apple mixture can be cooked ahead of time too.
I tend to cook lots of apples at once and then freeze them in pots; while the crumble topping, being cooked separately can also be frozen.
When you need a quick pudding all you have to do is defrost the fruit and crumble mixture and warm it through.
This really is so simple, but also really delicious.
I hope you enjoy it. Happy Boxing Day!
- FOR THE CRUMBLE:
- 225g Gluten-Free Self Raising Flour (I use my Free From Fairy blend)
- 115g Butter or dairy-free alternative
- 85g Coconut sugar (I use Coconut Merchant)
- FOR THE FILLING:
- Approx. 450g cooking apples, peeled and cored
- 3 tbsp mincemeat (or a handful of raisins, 1tsp mixed spice and sugar to taste)
- Make the crumble by rubbing the butter into the flour until they resemble breadcrumbs.
- Stir through the sugar, spread onto a lined baking tray and cook at 180 degrees C (160 degree fan) for 10 minutes
- Remove from the oven, stir and replace for a further 5 minutes until golden and crisp
- While the crumble is cooking peel, core and cut the apples into chunks and cook in a saucepan on a low heat with around 1 cup of water
- Stir regularly and add more water if needed
- Cook until the apple is smooth with no lumps then add the mincemeat and taste for sweetness. Add sugar if you think it's necessary
- Finally, place the apple mixture into a deep dish (around 24cm diameter) and scatter over the crumble topping
- Alternatively keep the crumble mixture in an airtight container for up to a week at room temperature (or freeze for a longer life) and the apple mixture in the fridge for up to a week (or freeze for a longer life)
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