Ingredients
- 1.5kg (about 4) bramley apples, peeled, cored and roughly chopped
- 400g mincemeat
- Juice ½ lemon
- Custard and/or cream to serve
For the crumble
- 100g plain flour
- 75g soft brown sugar
- 75g unsalted butter, chilled and chopped
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch ground cloves
- 50g flaked almonds
Method
- Heat the oven to 180°C/160ºC fan/gas 4. Put the apples, mincemeat and lemon juice in a pan and cover with a lid. Set over a low-medium heat and cook for 5 minutes until the apples have just started to break down. Tip into a baking dish and spread out to fill it evenly.
- While the apples cook, make the crumble. Add the crumble ingredients apart from the flaked almonds to a bowl with a pinch of salt, then rub the butter between your fingers to create an uneven rubble. Stir in the flaked almonds, then scatter the topping over the filling.
- Bake the crumble for 30 minutes or until the topping is golden. Serve warm with custard, cream or both.