Christmas crumble
Boozy apple, pear & clementine filling, nutty mince pie crumble
Christmas crumble
Boozy apple, pear & clementine filling, nutty mince pie crumble
Nutrition per serving
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Calories 287 14%
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Fat 10.5g 15%
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Saturates 4.1g 21%
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Sugars 35.7g 40%
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Salt 0g 0%
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Protein 3.7g 7%
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Carbs 47.3g 18%
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Fibre 4.3g -
Of an adult's reference intake
Ingredients
- 1.5 kg mixed eating apples and pears
- 100 g quality cranberry sauce
- 1 tablespoon sherry, brandy, Vin Santo, whisky, rum , optional
- 1 clementine
- 50 g unsalted butter , (cold)
- 100 g plain flour
- 50 g golden caster sugar
- 50 g flaked almonds or unsalted festive nuts
- 1 mince pie , (60g)
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and core the apples and pears, then quarter and chop into 3cm chunks.
- Place in a pan on a medium heat with the cranberry sauce and booze (if using), then finely grate in the clementine zest and squeeze in the juice.
- Cook with the lid on for 10 minutes, or until the fruit has softened, stirring occasionally, then remove from the heat and leave to cool slightly.
- Cut the butter into cubes and place in a mixing bowl with the flour and a pinch of sea salt. Rub together with your fingertips until it resembles breadcrumbs, then scrunch in the sugar to add a little texture. Roughly chop and stir through the almonds or nuts, and crumble in the mince pie.
- Transfer the fruit to a 25cm x 30cm baking dish and sprinkle over the crumble topping, then bake for 25 to 30 minutes, or until golden and bubbling. Delicious served with custard, ice cream or brandy butter.
Tips
Use the above recipe to make crumble-topped mince pies. Add 100g of mixed dried fruit to the cooked apples and pears and allow to sit for 20 minutes to soak up the juices, then cool. With an 8cm-round pastry cutter, stamp circles out of a 320g sheet of shop-bought shortcrust pastry, then place in an oiled 12-hole cupcake tin. Add a spoonful of fruit mix to each pastry round, then sprinkle with crumble topping. Bake at 180ºC/350ºF/gas 4 for 25 minutes, or until golden. Leave to cool and firm up for 10 minutes before transferring to a wire rack to cool completely, then dust with icing sugar. Use any leftover fruit and crumble topping to make a mini crumble for another day.
