Christmas crumble

Name: Christmas crumble
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 1.5kg mixed eating apples and pears; 100g quality cranberry sauce; optional: 1 tablespoon sherry, brandy, Vin Santo, whisky, rum; 1 clementine; 50g unsalted butter (cold); 100g plain flour; 50g golden caster sugar; 50g flaked almonds or unsalted festive nuts; 1 mince pie (60g)

Boozy apple, pear & clementine filling, nutty mince pie crumble

Vegetarian

1 hr

Not Too Tricky

serves 8

About the recipe

My cranberry sauce cheat brings the flavours of Christmas and that all-important sweetness to this much-loved pud – double win! You could also up the festive ante with a pinch of cinnamon or a grating of nutmeg in the filling, if you like.

nutrition per serving

Calories

14%

Fat

15%

Saturates

21%

Sugars

40%

Salt

Protein

Carbs

18%

Fibre

of an adult’s reference intake

Recipe From

Foodtube

By Jamie Oliver

Watch

Ingredients

1.5kg mixed eating apples and pears

100g quality cranberry sauce

optional: 1 tablespoon sherry, brandy, Vin Santo, whisky, rum

1 clementine

50g unsalted butter (cold)

100g plain flour

50g golden caster sugar

50g flaked almonds or unsalted festive nuts

1 mince pie (60g)

Top Tip

Use the above recipe to make crumble-topped mince pies. Add 100g of mixed dried fruit to the cooked apples and pears and allow to sit for 20 minutes to soak up the juices, then cool. With an 8cm-round pastry cutter, stamp circles out of a 320g sheet of shop-bought shortcrust pastry, then place in an oiled 12-hole cupcake tin. Add a spoonful of fruit mix to each pastry round, then sprinkle with crumble topping. Bake at 180ºC/350ºF/gas 4 for 25 minutes, or until golden. Leave to cool and firm up for 10 minutes before transferring to a wire rack to cool completely, then dust with icing sugar. Use any leftover fruit and crumble topping to make a mini crumble for another day.

Method

Preheat the oven to 180°C/350°F/gas 4.
Peel and core the apples and pears, then quarter and chop into 3cm chunks.
Place in a pan on a medium heat with the cranberry sauce and booze (if using), then finely grate in the clementine zest and squeeze in the juice.
Cook with the lid on for 10 minutes, or until the fruit has softened, stirring occasionally, then remove from the heat and leave to cool slightly.
Cut the butter into cubes and place in a mixing bowl with the flour and a pinch of sea salt. Rub together with your fingertips until it resembles breadcrumbs, then scrunch in the sugar to add a little texture. Roughly chop and stir through the almonds or nuts, and crumble in the mince pie.
Transfer the fruit to a 25cm x 30cm baking dish and sprinkle over the crumble topping, then bake for 25 to 30 minutes, or until golden and bubbling. Delicious served with custard, ice cream or brandy butter.

You can bake this straight from frozen – fully assemble it in an ovenproof dish, then cover and freeze for up to 3 months. When you’re ready to serve, bake for 30 to 35 minutes, or until the topping is golden and the filling is piping hot and bubbling.

Tags

Fruit Vegetarian Vegetable Crumble Baking Dessert Apple Christmas Entertaining

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