dessert

Christmas Crumble

Serves: 8 | Prep: 15_mins | Cook: 60_mins

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An indulgent, spiced festive twist on an apple crumble, with the jammy addition of leftover mincemeat - good enough to rival a Christmas pud!

FOR THE CRUMBLE STREUSEL

Peel and core the fruit, chopping into ½ inch slices. Blend together the sugar and spices, then sprinkle over the fruit, mixing gently until thoroughly coated. Place the fruit mix into a zip lock bag and leave to infuse at room temperature for 2 hours.
10 minutes before the spices have finished infusing, preheat the oven to Gas Mark 4/180C/356f. Tip the fruit and any juices into a large bowl and pour over the lemon juice. Add the mincemeat and marzipan and mix gently until evenly combined.
Place the mixture in an ovenproof dish, cover with foil and bake on the middle shelf of the oven for 20 minutes.
Whilst the fruit is cooking, make the crumble streusel topping. Mix the sugar, flour, Winter Spice and a pinch of salt. Add the hazelnuts and stir through the oats.
Dice the butter and add to the bowl. Using your fingertips, lightly rub the butter into the dry mix until it forms a gravel texture.
Scatter evenly over the fruit and return to the oven. Cook for 20 minutes uncovered, then cover with foil and cook for a further 20 minutes.
Remove from the oven and serve with a scoop of ice cream, or a generous drizzle custard. Alternatively, for the ultimate festive flourish, pour over hot brandy cream.

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