Mincemeat and Apple Crumble

A delicious and warming dessert, Mince-meat and Apple Crumble may be served with whipped cream or Crime a la Vanille.

1 lb. cooking apples, peeled, cored and sliced

2 tablespoons sugar

1 teaspoon butter

8 oz. mincemeat

2 teaspoons grated lemon rind

½ teaspoon ground mixed spice or allspice

2 tablespoons brandy

6 oz. flour, sifted

3 oz. butter

4 oz. sugar

2 teaspoons grated lemon rind

2 teaspoon ground mixed spice or allspice

Place the apples and sugar in a medium-sized saucepan. Pour over enough water to cover and place the pan over moder-ately high heat. Bring the water to the boil. Reduce the heat to moderate and cook the apples, stirring occasionally, for 10 to 12 minutes, or until they are cooked but still firm. Remove the pan from the heat and drain the apples, discarding the cooking liquid.

Preheat the oven to fairly hot 400 CF (Gas Mark 6, 200°C). Lightly grease a medium-sized baking dish with the tea- spoon of butter. Set aside.

In a medium-sized mixing bowl, com-bine the apples, mincemeat, lemon rind, mixed spice or allspice and brandy, beating with a fork until the ingredients are well blended. Spoon the mixture into the prepared dish and set aside.

To prepare the topping, in a medium-sized mixing bowl, rub the flour and butter together with your fingertips until the mixture resembles coarse bread-crumbs. Stir in the sugar, lemon rind and mixed spice or allspice and mix until they are well blended. Spoon the topping mixture over the mincemeat and apple mixture, spreading it out evenly with a flat-bladed knife.

Place the dish in the oven and bake the crumble for 30 to 40 minutes, or until the topping is brown and crisp. Remove the crumble from the oven and serve at once.

Use Mincemeat I for a dessert such as Mincetyieat and Apple Crumble.

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