RECIPE - CRUMBLE TOPPED, APPLE, BLUEBERRY AND MINCEMEAT SLICE

made in a 12" round, shallow flan dish:

You Will Need

A portion of Shortcrust Pastry to line the dish
Approx 7 eating apples, peeled, cored, chopped 
100 g of Blueberries
1 standard jar of Mincemeat (the sweet version)
Sugar to taste (see main recipe)
200 g of plain flour
teaspoon of baking powder
175 g of butter, margarine or dairy free alternaitve, plus an extra heaped tablespoon

What to do

Pre heat oven to 200 ° c . Line the flan dish with the shortcrust pastry and pre bake for 10 mins or until the edges have a golden tinge. 

Meanwhile, on a low heat melt a tablespoon of butter (or dairy free/sunflower alternative) and 50g of sugar, poach the apples pieces in this mix until soft adding the blueberries about halfway through the  apple cooking. 

Remove the pastry base from the oven and allow to cool slightly. 

Make a crumble your usual way. Our crumble was made adding the flour, baking powder and the fat in a mixer then 2 x tablespoons of Coconut Sugar and 2 x tablespoons of Golden Caster Sugar were added to sweeten.

Spread all the mincemeat from the jar across the pastry base to form a thin layer. Add the cooked fruit from the pan. Sprinkle over the crumble mix until it covers the fruit.

Bake in the oven for approx 30 mins until golden brown

Serve in slices, warm or cold with cream, custard or vanilla ice-cream







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