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