Apple And Mincemeat Crumble: The Comforting Festive Dessert That’s Ready in 45 Minutes

There’s something wonderfully nostalgic about a proper apple and mincemeat crumble. It’s the kind of festive dessert that fills your kitchen with the smell of cinnamon and spice, brings everyone to the table, and honestly tastes like Christmas itself.

This apple and mincemeat crumble recipe doesn’t demand hours in the kitchen – just forty-five minutes is all you need to get a golden, buttery crumble bubbling away in the oven. And here’s the secret that transforms a good one into a showstopper Christmas dessert: layer it with Trewithen Cornish clotted cream or a generous pour of our double cream, and suddenly you’ve got festive dessert perfection.   

The Perfect Apple and Mincemeat Crumble Recipe

-Prep time: 15 minutes
-Cook time: 30 minutes
-Serves: 6-8
-Difficulty level: Easy
–Make-ahead friendly: Yes (up to 3 days)
-Freezer-friendly: Yes (up to 3 months)

Ingredients You’ll Need:

For the fruit base –

– 800g cooking apples (Bramley), peeled, cored and sliced
– 350g quality mincemeat (or homemade)
– 2 tbsp brown sugar
– Zest of 1 orange (optional, but lifts the filling)
– Pinch of salt

For the crumble topping-

– 225g Trewithen Golden Cornish Butter, cold and diced
– 350g plain flour
– 100g demerara sugar
– 50g ground almonds or rolled oats (optional, for texture)
– Pinch of salt

For serving- 

-Trewithen Cornish Clotted Cream (of course)

How to Make the Perfect Crumble Topping

A good crumble topping is where the magic happens. It’s crispy on top, buttery all the way through, and honestly not difficult to master. The key is knowing when to stop – work it too much, and you’ll have tough, dense crumble instead of those lovely golden clumps. Here’s how to get it right every time.

• Step 1 – Prepare your butter
• Step 2 – Combine dry ingredients
• Step 3 – Rub butter into flour
• Step 4 – Add optional extras
• Step 5 – Don’t overwork it

Step 1 – Prepare Your Butter

Cut your butter into small cubes and leave it out for 10-15 minutes until it’s cool but slightly softened. Cold butter is crucial – it’s what creates those distinct, crispy pieces in your topping. We’d always recommend using proper Trewithen Dairy Cornish butter. It makes a real difference to the flavour and texture of your crumble.

Step 2 – Combine Dry Ingredients

Measure out your flour, oats (if using), brown sugar, and a generous pinch of sea salt into a large bowl. Mix them together lightly with a fork. Some people add a touch of cinnamon here to echo the spices in the mincemeat filling.

Step 3 – Rub Butter into Flour

Add your cubed butter to the dry mix and use your fingertips to rub it in. You’re aiming for breadcrumb texture; uneven, with some pea-sized pieces of butter still visible. This uneven texture is what gives you those lovely crispy bits. Work quickly; warm hands make for a greasy crumble.

Step 4 – Add Optional Extras

This is where you can add personality. Chopped almonds, desiccated coconut, or a handful of chopped walnuts all work beautifully. Some people add a tablespoon of golden syrup for extra richness. Keep it light – you want the apple and mincemeat to still be the star.

Step 5 – Don’t Overwork It

This is the golden rule. Once your mixture looks like breadcrumbs with some larger clumps, stop. Don’t keep mixing. Don’t compress it into the tin. Simply scatter it loosely over your filling and let it do its thing in the oven.  

How to Make Apple and Mincemeat Crumble Step-by-Step

Now you’ve got your filling sorted and your crumble topping ready, it’s time to bring them together. This is the straightforward bit – layer, top, and bake. There’s not much that can go wrong here, but a few small touches make all the difference to your apple and mincemeat crumble.

• Step 1 – Prepare the fruit base
• Step 2 – The orange zest trick
• Step 3 – Spread the crumble topping
• Step 4 – Bake at 180°C for 30 minutes
• Step 5 – The golden top test
• Step 6 – Cool for 5 minutes before serving

Step 1 – Prepare the Fruit Base

Peel, core, and slice your apples into even chunks (aim for roughly 1cm thick). Toss them into a baking dish with your mincemeat, a squeeze of fresh lemon juice, and a tablespoon of brown sugar. Mix gently until everything is evenly distributed. The lemon juice brightens everything up and stops the apples from browning too quickly. Don’t skip it.

Step 2 – The Orange Zest Trick

Here’s a small touch that lifts the whole thing: finely grate some orange zest directly over your fruit mixture and stir it through. It adds a whisper of citrus that plays beautifully against the spice in the mincemeat and the tartness of the apple. 

Step 3 – Spread the Crumble Topping

Scatter your crumble mixture loosely over the apple and mincemeat base. Don’t press it down, just let it sit naturally with air gaps between the clumps. This is what keeps it crispy.  

Step 4 – Bake at 180°C for 30 Minutes

Pop your apple and mincemeat crumble into a preheated 180°C oven for 30 minutes. You want the fruit to bubble gently at the edges and the topping to turn golden brown. The timing depends on your oven, so keep an eye on it from around the 25-minute mark. You’re looking for that lovely amber colour on top.

Step 5 – The Golden Top Test

Your crumble is ready when the topping is golden and crispy-looking, and you can see the fruit filling bubbling slightly at the edges. If it’s still pale, give it another 5 minutes. The bubbling is important – it means your filling is hot and the apple has started to soften and release its juices.

Step 6 – Cool for 5 Minutes Before Serving

Let it sit for 5 minutes out of the oven. This isn’t just about it being too hot to eat (though that’s part of it) – it lets everything settle so your crumble holds together better when you serve it. Then (and here’s the best bit!) top each generous portion with a spoonful of Cornish clotted cream or a pour of double cream. Watch it melt into the warm crumble.  

Why Apple and Mincemeat is the Perfect Festive Combination

Apple and mincemeat work together like they were always meant to. The mincemeat brings warmth, spice, and that unmistakable festive character. Add sliced apples to the mix, and suddenly you’ve got brightness cutting through the richness, a natural tartness that keeps things balanced. It’s not a complicated idea, but it’s why this mincemeat and apple crumble has been a favourite for generations.

The Nostalgia of Mincemeat (Why It Matters at Christmas)

Mincemeat is called that because it originally contained finely chopped (minced) meat, mixed with expensive fruits, spices, and sugar, especially for Christmas pies in medieval England, where it was a status symbol for the wealthy. 

Whilst we’ve done away with the meat in modern times, today’s mincemeat’s notes of dried fruit, cinnamon, and nutmeg signal the festive season in a way nothing else quite does.  When you layer it into a crumble, you’re creating a nostalgic, Christmas dessert founded in tradition. 

Why Apples Balance the Spice and Sweetness

Fresh apples cut through the sweetness of the mincemeat with natural acidity and a slight earthiness, keeping the flavours from becoming one-dimensional. As they roast, they soften and release their own subtle sweetness, creating a filling that’s complex without being complicated. The apple and mincemeat crumble works because the apple reminds you that this is still, at its heart, a fruit dessert – wholesome and real.

A Dessert That Works for Everyone 

A good crumble doesn’t discriminate. Kids love the sweetness and the crispy topping. Adults appreciate the depth of flavour and the nostalgia. It’s not fancy enough to intimidate, but it’s satisfying enough to feel like proper comfort food. 

Make It Your Own – Easy Crumble Variations

The beauty of a crumble is that it’s forgiving. The apple and mincemeat base is solid, but there’s room to play. Whether you want to add texture, play with spices, or mix up the fruit, here are a few simple tweaks that all work beautifully.

Apple and Mincemeat Crumble with Walnuts

Chopped walnuts add a lovely earthiness and a bit of crunch that complements the sweetness perfectly. Toast them lightly in a dry pan for a minute before adding them to your crumble topping – it brings out their flavour and makes them nuttier. Use about 75g of walnuts to your crumble mix.  

Spiced Version (Add Cinnamon and Clove)

If you want to lean into the festive warmth, add an extra half teaspoon of ground cinnamon and a pinch of ground clove directly to your crumble topping. It deepens the spice notes in the mincemeat without overpowering anything.  

Oat Crumble Topping (For Extra Texture)

Swap about a third of your flour for rolled oats. You’ll get a heartier, more textured topping with a subtle earthiness that works really well with the apple. Keep the rest of the method exactly the same – the butter and oats create something between crispy and chewy that’s genuinely addictive. 

Mixed Fruit Variation (Add Pears or Dried Cranberries)

Not everyone has fresh pears on hand, but if you do, they’re a brilliant addition. Peel and slice them the same way as your apples and mix them through the mincemeat base. Or, if you want something easier, add a small handful of dried cranberries to the mincemeat and apple mix. They plump up slightly as they bake and add a subtle tartness that cuts through the richness beautifully.  

The Make-Ahead Guide: Your Christmas Secret Weapon

Christmas is busy. Between shopping, cooking, family chaos, and everything else, who has time to make a crumble on the day? The good news: apple and mincemeat crumble is one of the most flexible desserts you can make ahead.  

Can You Make Apple and Mincemeat Crumble Ahead?

Absolutely. In fact, we’d argue it’s better when you do. Making it ahead takes the stress out of Christmas Day cooking, and it actually gives the flavours time to develop and meld together. You can prepare the whole thing days in advance, or freeze it for up to three months. Either way, you’re looking at minimal effort on the day itself.

Prepare It 3 Days Ahead

Layer your apple and mincemeat filling into your baking dish, then scatter your crumble topping over it. Cover it loosely with cling film and pop it in the fridge for up to three days. On the day you want to serve it, just take it out of the fridge, let it come to room temperature for 15 minutes, then bake as normal at 180°C for 30-35 minutes (it might take slightly longer if it’s been cold). It’s that simple.

Freeze It Uncooked (Up to 3 Months)

Assemble your whole crumble in an ovenproof dish, then wrap it tightly in cling film and foil, and freeze it. It’ll keep for up to three months. When you’re ready to bake, don’t defrost it – just add an extra 10-15 minutes to the baking time. Straight from freezer to oven at 180°C for 40-45 minutes. Honestly, it tastes just as good as if you’d made it fresh.

How to Reheat from Frozen

If you’ve frozen it uncooked, bake from frozen at 180°C for 40-45 minutes. If you’ve frozen it baked, thaw overnight in the fridge and warm through at 160°C for 20 minutes. Either way, you’re not adding much extra effort. The key is wrapping it properly so it doesn’t dry out or pick up freezer flavours. Use good-quality cling film and foil, or a freezer-safe container.

Can You Make Just the Topping Ahead?

Absolutely. Make your crumble topping separately and keep it in an airtight container in the fridge for up to three days, or freeze it for up to a month. Then when you’re ready, simply prepare your fresh apple and mincemeat filling, scatter the pre-made topping over it, and bake as normal. This is brilliant if you want the freshness of a just-assembled crumble without having to make the topping on the day.

Storage Tips

Keep your assembled crumble covered in the fridge to prevent it from drying out. If freezing, wrap it thoroughly in cling film first, then a layer of foil – this protects it from freezer burn and keeps it tasting fresh. Label it with the date so you know what you’ve got. 

Serving Suggestions – Make It Special

A crumble is brilliant on its own, but a few simple additions can turn it from lovely into genuinely memorable. Whether you go for the traditional route or get creative, the key is keeping things generous with your toppings. Here’s how to make your apple and mincemeat crumble shine.

Serve it Warm with Lashings of Cornish Clotted Cream

This is the proper way. The clotted cream slowly melts into the hot crumble, creating pools of indulgence in every spoonful. A generous dollop on top is all you need – watch it soften and collapse slightly as it meets the warmth of the crumble. 

A Scoop of Vanilla Ice Cream

If you want contrast, vanilla ice cream is your answer. The cold cuts through the warmth, the sweetness plays beautifully against the spiced mincemeat, and there’s something deeply satisfying about warm crumble meeting cold cream.  

Custard Poured Over the Top

Proper custard (either homemade or a really good quality version) brings a velvety richness that complements the crumble beautifully. Pour it warm over the top just before serving, letting it settle into the gaps between the crumble clumps.  

A Drizzle of Salted Caramel

If you want something a bit more indulgent, a thin drizzle of salted caramel over the top is genuinely brilliant. It adds sweetness, depth, and a touch of sophistication. The salt cuts through the richness of the caramel and plays well with the spices in the mincemeat. Warm caramel is better than cold, so drizzle it on just before serving.

Best Served Warm, Straight from the Oven

However you choose to serve it, timing is everything. A crumble is at its absolute best within 15 minutes of coming out of the oven – the filling is still bubbling gently, the topping is crispy, and everything tastes its warmest and most comforting. Gather everyone around the table, dish it up generously, and enjoy.

Merry Christmas!

Frequently Asked Questions