Mincemeat Crumble with Apple, Almond, Brandy & Ginger Recipe

Mincemeat Crumble with Apple, Almond, Brandy & Ginger Recipe


For the filling:

1 lb 8 oz (700 g) Bramley cooking apples
8 oz (225 g) Cox’s apples
6 tablespoons Duerr’s brandy & ginger luxury mincemeat
1 oz (25 g) light brown soft sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves

For the crumble:

4 oz (110 g) whole almonds,
3 oz (75 g) chillled butter, cubes
6 oz (175 g) self-raising flour, sifted
2 teaspoons ground cinnamon 4 oz (110 g)
Demerara sugar


  1. Peel, core and quarter the apples, then cut into reasonably thick slices.
  2. Place the Duerr’s brandy and ginger mincemeat, sugar, cinnamon and ground cloves into a bowl, then add the apples and mix to coat with the mincemeat mixture. Transfer to baking dish, and leave to one side.
  3. Sift the flour and add the butter. Rub the flour and butter together lightly until they fall into what look like breadcrumbs.
  4. Add the cinnamon and sugar, and stir into the breadcrumb-like mixture.
  5. Use a sharp knife to finely chop the almonds, then mix into the crumble mixture.
  6. Sprinkle the crumble mixture all over the apples, spreading it right up to the edges of the dish. Press it down firmly, then cook for 35-40 minutes until the topping is golden brown.
  7. Leave to rest for 10 minutes or until cool enough to eat before serving.
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