Christmas Crumble

Double leftover whammy: we decided to make use of leftover mincemeat in a crumble, contrasting its’ sweetness with the almost tangy punch of unsweetened fruity goodness from the plum, apricot and orange sauce I made to go with our roast (  A thinly sliced (peel and all) braeburn apple over the top made this crumble extra fruity.  B made the topping, following a Hugh FW recipe but adding in a couple of tbsp. of flaked almonds and oats.  We only made a scattering, and that was all it needed –  it was one of the nicest crumbles we’ve ever had!



For the topping:

60g plain flour

50g butter (works best if it’s chilled)

40g caster sugar

20g ground almonds (optional)

1 tbsp. oats

1 tbsp. flaked almonds


For the filling:

About 500ml stewed fruit

1 apple, thinly sliced (optional)

1 tsp. ground cinnamon

4 tbsp. mincemeat



Preheat the oven to 180°C.

Sift the flour and sugar into a large bowl, then cut the butter into small cubes and add to the flour.  Rub in, using your fingertips, until the mixture resembles coarse breadcrumbs.  Stir through the remaining ingredients.

Spoon the stewed fruit into an oven dish, top with the apple and cinnamon.  Sprinkle over the crumble mixture, then bake for 20-25 minutes until golden brown.   Served with custard, clotted cream, ice cream… Preferable, all at once!

Christmas Crumble

Christmas Crumble



  1. What a great idea! I’ll be trying that ☺️ thank you x

    1. Glad you like the look of it! I really liked the balance of flavours, not too sweet thanks to the stewed fruit yet managing to taste authentically Christmassy (whatever that means!)

      1. I completely understand 😉

  2. Yum! I’d love this with a good cup of coffee for dessert!

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