December 06, 2024
This is a delicious crumble that tastes just like Christmas. It’s super easy to make, and any leftovers can be had for breakfast.
I like to serve it with Brandy Butter - the recipe for the Brandy Butter is on the website and was given to me by my Dad’s wife, Sally. She said they used to call it hard sauce as they had a teetotal Aunt who loved it but would only eat it if they called it hard sauce! I have made the whole recipe (crumble and brandy butter) dairy free by replacing the butter with dairy-free Vutter and it worked perfectly. You can find the dairy-free Hard Sauce below.
Ingredients:
650g apples
1 Tablespoon lemon juice
1 Teaspoon mixed spice
50g coconut (or brown) sugar
200g Christmas mincemeat.
Crumble topping
2 Cups Te Atatu Toasted Healthy Blend muesli
100g softened Vutter
1/4 Cups coconut (or brown) sugar
1/2 Teaspoon mixed spice
Method
Pre heat the oven to 180 decrees C
Peel and roughly chop apples into 1cm diced size place in a bowl, drizzle over the lemon juice and mix, sprinkle over the spice and coconut sugar and mix again, before adding the mincemeat, mix and place the mixture in an oven proof dish of approx 20cm x 20cm x 8cm deep.
Mix all the crumble topping ingredients together and spoon over the top of the crumble fruit mix.
Place in the oven and bake for 30 minutes or until the topping is brown.
Enjoy with hard sauce.
Hard Sauce/ Brandy Butter
Ingredients:
150g Vutter
1 Cup icing sugar
1 Teaspoon boiling water
3 Tablespoons brandy
1 Tablespoon almond essence
Method:
Whip all together until a smooth consistency, chill until hard. Server a dollop on top of a bowlful of crumble > delicious!!
Serves 8