I love the wonder in a child's view of the world. This week when I hung out the washing (in a brief reprieve from all our recent rain), Sylvia was watering the plants. I told her it was called mint. "Do we make mint pie?" she asked. An odd comment. Then I remembered I had made mince pies recently.
fruit mince is leftover from Christmas baking. I am quite impressed that my mince lasted so long. (The last bit of pudding in the fridge went mouldy I regret to say.) I chanced upon this recipe for Delia's Apple, Almond and Mincemeat Crumble. It was just the way that I fancied using some mince. I used a lot more than Delia and loved how it made the apple taste special with all the spices, fruit and nuts that are in my fruit mince. I made it while Sylvia had her bath.
I am sending this crumble to Simone of Bricola who is hosting this week's Weekend Herb Blogging #339, the weekly event coordinated by Haalo and founded by Kalyn.
Previously on Green Gourmet Giraffe:
One year ago: Kale pesto and garden update
Two years ago: SHF Chocolate Chip Cookie Bars
Three years ago: Refugee Week Stew
Four years ago: Novel Food 4: Drowned Broccoli
Five years ago: SHF: Mud Glorious Mud (cake)
Apple almond and mincemeat crumble
Adapted from Delia Online
Serves about 9 in small servings
1 lb 8 oz (700 g) Granny Smith or cooking apples (I used about 7-8)
8 oz (225 g) Red apples (such as fuji or pink lady - I used about 1 and a half)
1 dessertspoon of brown sugar
2/3 cup fruit mince
For the crumble:
80g finely chopped almonds (I used ground almonds but they were too fine)
65 g cold diced butter (or more)
120g plain flour (or use SR flour like Delia)
1 teaspoons ground cinnamon
1 dessertspoon brown sugar
custard or cream, to serve
Peel, quarter, core and slice apples. Cook apple slices with a spoonful of brown sugar in a medium saucepan - bring to the boil and simmer about 10 minutes or until apples are just soft. Stir in fruit mince. Spoon into a medium baking dish (mine is about 23cm squared).
To make crumble mix flour, ground almonds, cinnamon and brown sugar. Rub butter into flour mixture. Press crumble on top of the apples then run a fork over the top to rough it up a little.
Bake for 30-35 minutes at 200 C until golden brown. Keep an eye on it as mine became quiet brown in 35 minutes. Ours kept almost a week in the fridge and was delicious heated in the microwave but we had it with custard on the first night.
On the Stereo:
Junior choice, volume 2: Various artists