almond, apple and mincemeat crumble

serves 6

700g bramley cooking apples
225g cox's apples
6 tablespoons mincemeat
1 oz (25 g) light brown soft sugar
1 teaspoon ground cinnamon
0.25 teaspoon ground cloves

for the crumble:
4 oz (110 g) whole almonds, skin on
3 oz (75 g) chilled butter, cut into small dice
6 oz (175 g) self-raising flour, sifted
2 teaspoons ground cinnamon
4 oz (110 g) demerara sugar

custard or pouring cream, to serve

pre-heat the oven to gas mark 6, 400°F, 200°C.

you will also need either an oval ovenproof baking dish 7.5 x 11 inches (19 x 28 cm) and 1.75 inches (4.5 cm) deep, or a 9.5 inch (24 cm) round ovenproof baking dish, 1.75 inches (4.5 cm) deep. Begin by preparing the apples. I always find the best way to do this is to cut them first into quarters, then pare off the peel with a potato peeler and slice out the cores.

now cut them into thickish slices and toss them in a bowl with the mincemeat, sugar, cinnamon and ground cloves, then place them in the baking dish and put to one side.

next, make the crumble, which couldn't be simpler as it's all made in a processor. All you do is place the butter, sifted flour, cinnamon and sugar in a food processor and give it a whiz until it resembles crumbs.

next, add the almonds and process again, not too fast, until they are fairly finely chopped and there are still a few chunky bits.
If you don't have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the cinnamon, sugar and almonds, which should be fairly finely chopped by hand.

now simply sprinkle the crumble mixture all over the apples, spreading it right up to the edges of the dish and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface.

now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the apples will be soft and the topping golden brown and crisp. Leave it to rest for 10-15 minutes before serving, then serve it warm with custard or pouring cream.