Apple and mincemeat crumble is perfect for using up leftover mincemeat. You'll find yourself wanting to make this Christmas crumble over and over again as it's so delicious. It's an easy festive dessert, and gluten free too.
What you'll love about the recipe
- Easy to make, with 5 ingredients. The mincemeat adds flavour and sweetness to the apples, so there's no need for other flavours or spices
- Homemade apple and mincemeat crumble has a delicious, buttery, crunchy oat topping which contrasts irresistibly with the soft apples underneath
- This Christmas crumble is perfect to serve as a festive dessert. It's ideal for meal prep and can be made ahead at a busy time of year
- Oats are naturally gluten free (use certified oats) and high in beta glucan, a soluble type of fibre which is good for heart health. (It's easy to squeeze in a few healthy ingredients, even at Christmas!)
You might also like these mincemeat crumble bars. There's a thick layer of mincemeat with a buttery oat crumble on the top and bottom.
Cooking apples (usually Bramley apples in the UK) make the best apple and mincemeat crumble recipe. The apples will soften to the perfect texture, and the tart flavour will contrast with the sweet mincemeat and crisp topping.
Mincemeat, either homemade or bought. I used this homemade mincemeat which is less sweet, but any kind of mincemeat will work brilliantly in this recipe. Don't worry too much about the quantity being exact - just use up whatever leftover mincemeat you've got. It'll add a lovely Christmas twist to your apple crumble.
Oats. Porridge or old fashioned oats are best. If you are using a food processor to make the crumble, jumbo oats will also work as they'll break down to a finer consistency. Instant oats are quite fine and won't have the same crunch, but if they are all you've got, go ahead! If you need gluten free, use certified oats which are processed separately to other grains.
Butter. There's not a huge amount of butter in this apple and mincemeat crumble which serves 6. If you prefer, you could use a vegan butter or coconut oil.
Sugar. I add just a small amount of sugar to the crumble topping. If you are using a very sweet mincemeat you might want to omit the sugar altogether. You can use white, brown or castor sugar.
How to make apple and mincemeat crumble
I like to make the crumble topping first so that the apples don't go brown.
It's very easy to make the topping in a food processor. Just add the oats, diced butter and sugar to the bowl of the processor and pulse until it is well mixed. Don't over process, or you'll lose the texture of the oats.
If you want to make the topping by hand, make sure that your butter is very soft. Add the butter to the oats in a bowl and rub it in with your fingers. Stir in the sugar.
Then add the peeled and sliced apples to a baking dish and stir through the mincemeat.
Cover the apples with the crumble topping. Bake in a preheated oven at 180 degrees (160 fan) for 30 minutes until crisp and golden.
You could also make individual crumbles in 6 small ramekins or oven-proof dishes.
Serving and storage
Apple and mincemeat crumble can be served hot or cold - or somewhere in between! It goes perfectly with this easy homemade custard.
If you want to serve it as an alternative dessert on Christmas day, you might want to add brandy butter!
Leftover apple and mincemeat crumble will store well covered in the fridge for a few days.
The crumble also freezes well.
Meal prep: You can prepare the crumble earlier in the day and bake it later if that suits.
Frequently asked questions
Apple crumble shouldn't need thickening as there won't be a huge amount of juice which runs out from the apples, especially if you are using cooking apples. If you are making a crumble with berries, it will need thickening as there'll be lots of juice. In this case, use cornflour - it's easy to use and naturally gluten free.
Cooking apples definitely make a superior crumble in my view as they cook down to a soft texture very easily. If you do decide to use eating apples, try to use a tart apple such as Granny Smiths. It's also best to precook eating apples for 8-10 minutes in a pan first to ensure that they soften down and you don't end up with crunchy pieces of apple.
You'll be able to tell if the crumble is done as it'll be golden, and the fruit will be cooked. Push the point of a knife through the crumble topping to check that the fruit underneath is soft.
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Apple and Mincemeat Crumble
- oven proof dish approx 15 x 22cm
- 1 kg cooking apples
- 100 g mincemeat
- 150 g porridge or old fashioned oats
- 50 g butter room temperature, cut into cubes
- 2 tablespoon sugar white, brown or castor
- Add the oats, butter and sugar to the bowl of a food processor and pulse until the butter is mixed in but the oats still have texture.
- If you want to make the topping by hand, use very soft butter and rub it into the oats. Stir in the sugar.
- Preheat the oven to 180 degrees (160 fan).
- Peel the apples. Cut into quarters and trim away the core. Cut into slices approx 3-4mm thick.
- Add the apples to the baking dish and stir in the mincemeat. Cover with the crumble topping.
- Bake for 30 minutes until golden. Check that the apples are soft with the point of a knife.
Please note nutritional information is for guidance only