Combining two of my favourite desserts, apple crumble with mince pies. Easy to throw together and goes great with anything brandy flavoured! Enjoy!
- 3 apples, chopped
- 100g of raisins
- 100g of sultanas
- 100g of dried apricots, chopped into small pieces
- 1 teaspoon of cinnamon
- 1 teaspoon of mixed spice
- Juice of 2 large oranges
- Juice and zest of 1 small lemon
- 100ml of water
- 150g of oats
- 150g of ground almonds
- 4 tablespoons of coconut oil, melted
- 5 tablespoons of maple syrup
- 2 teaspoons of cinnamon
- 1/2 teaspoon of ground ginger
- Pinch of nutmeg
Start by placing all of the ingredients for the filling into a large saucepan, bring to the boil and simmer for 25-30 minutes, stirring occasionally. Keep an eye out towards the end as the ingredients may stick to the bottom. Once all of the liquid has evaporated, take off the heat and put to one side.
Next preheat the oven at Gas Mark 4. Start preparing the crumble topping by mixing all of the dry ingredients in a large bowl. Melt the coconut oil, either in a saucepan or the microwave, add to the dry ingredients and stir. Mix in the peanut butter and maple syrup and stir until everything has combined.
Pour the mince filling into a oven proof dish. Next pour the crumble topping evenly over the top and lightly flatten the top with the back of a spoon. Place in the oven for 45 minutes and leave to cool for 10 minutes. Serve up with cream or custard and enjoy. If there is any leftovers, cover with foil and store in a cool place for up to 1 week.