Apple, mincemeat and cranberry crumble with Christmas custard
- 1kg Bramley cooking apples
- 200g luxury mincemeat
- 150g plain flour
- 75g butter
- 50g coarsely chopped dried cranberries
- 50g demerara sugar
- 50g grated marzipan
- 500g Asda Ready to Serve Custard 30% Less Fat
- 2tbsp calvados or brandy
Preheat the oven to 200C/180C Fan/Gas 6.
Peel, core and thinly slice the cooking apples. Put in a bowl with the mincemeat and toss well to coat. Spoon into a 18-24cm ovenproof dish.
Put the flour and butter in a food processor and whizz until the mixture resembles fine breadcrumbs.
Stir in the dried cranberries and demerara sugar, then sprinkle over the apple mixture to cover completely.
Bake for 20 mins, then scatter over the marzipan and cook for a further 15 mins.
Heat the custard and, when hot, stir in the calvados or brandy (optional). Serve with the warm crumble.