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Leftover Mincemeat Apple Crumble

How To Use Leftover Mincemeat

Christmas is over and the New Year has been and gone. And while it’s proving difficult to come to terms with the fact it’s 2015, I bet that you still have some of 2014’s mincemeat hanging around in your fridge. But what is to be done with leftover mincemeat? Well, you can give this recipe for Leftover Mincemeat Apple Crumble a try for starters.

Admittedly, leftover Christmas mincemeat isn’t a big issue; it lasts for well over a year if kept in the fridge. In fact, you could argue that it tastes even better if left to mature for 12 months.

On the other hand, it’s not always practical to have jars or tubs of mincemeat lying around, taking up valuable space. It can be used for far more than just mince pies too. So much so that it’s worth broadening your preserved fruit horizons wherever possible.

Recipe for Leftover Mincemeat

As mincemeat contains generous sloshes of brandy – or, in some cases, whisky – using it to flavour your apple crumble is a great way to create a simple pudding for the adults at the table. Kids can be catered for too, but perhaps it would be better to use a less pungent product.

Leftover mincemeat apple crumble is easy to throw together too; quickly cook the fruit, transfer it to an oven dish and top it with butter and flour and you’re nearly there. And who doesn’t like this rustic pudding anyway?

If you do fancy something a little more delicate, however, you could easily turn this crumble into a pie topped with shortcrust pastry. Either way, you’ll not be disappointed. Bon appetit and a Happy New Year!

Leftover Mincemeat Apple Crumble

Serves 4-6

Ingredients:

for the filling:

  • 800g bramley apples (roughly 3)
  • 3 tbsp leftover mincemeat
  • 75g soft brown sugar
  • 1 tbsp plain flour

for the crumble:

  • 100g plain flour
  • 50g butter
  • 50g caster sugar
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon

Method:

  1. Peel, core and slice your apples and tip into a large pan along with 2 tbsp of the mincemeat and the soft brown sugar. Cook over a low heat.
  2. Once the fruit has started to release its juices (roughly 2-3 minutes), tip in the plain flour and stir, coating all of the fruit and creating a thickened sauce. Set aside.
  3. Meanwhile, preheat the oven to 200C/180C(fan). In a large mixing bowl rub together the plain flour, butter, caster sugar and spices for the topping until they resemble breadcrumbs.
  4. Transfer the prepared fruit into a large oven dish. Sprinkle over the remaining mincemeat and cover with the crumble.
  5. Bake for 40-45 minutes until golden brown and bubbling around the edges. Leave to cool slightly before serving with ice cream, cream, custard or yoghurt.

Recipe for Leftover Mincemeat Apple Crumble Leftover Mincemeat Apple Crumble Recipe

Cost: Old fashioned puddings like crumbles and pies never cost too much to prepare. Added mincemeat increases the price a little, but if you have it hanging around then there’s no harm done there.

All in all, this delicious recipe for leftover mincemeat apple crumble should set you back no more than £2.20.

39 replies on “Leftover Mincemeat Apple Crumble”

Sounds yum and as for your comments about kids not liking it, mine adore mincemeat and have from an early age, being bribed through dull carol services with a festive mince pie or two from the age of about one. Any alcohol helps kids to sleep, don’t you know??

Can’t make me wait until next year for mincemeat flapjacks, so used your recipe for ‘Hazelnut & Chocolate’ flapjacks which we all love & enjoy, they’re superb drizzled with Dulce de leche, made for each other & me!
Apologies, back to flapjacks, used your recipe with a layer of mincemeat between hazelnut & pecan flapjack, added another layer for good measure, they did take longer to cook, turned out beautifully, so pleased with them…
All credit is down to you and the excellent recipes that you provide us with, many thanks,
Odelle Smith.

Hi, I thoroughly enjoy your blog and have used a lot of recipes tonight we had mango chutney with curry which is a great recipe. The kalonji flat bread is also delicious. Photos are always very good as I like to have an idea what finished dish should look like. Keep up the good work looking forward to a book perhaps.

Yes it was beautiful. Made it twice more now, adding different ingredients to change things up a little, thanks for a great recipe idea, appreciate it. Lovely pics, pleased your back after the holidays.
Looking forward to the Irish Soda Bread, are we getting some Irish stew to go with it?

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