I totally realize that mincemeat is an acquired taste and that it's not everyone's cup of tea. Most of my family loves it though, and I always make a huge batch of mini mincemeat tarts at Christmas time. They never last long. The PC mincemeat I purchase comes in a 700mL jar, and I always wind up with a scant cup or so left over after making 4 - 5 dozen mini tarts. Mincemeat is full of sugar and booze so it'll last forever in your fridge - even until next Christmas. But, since I share a fridge with my roommate, it's within my best interest to move the bits and pieces of left over stuff out ASAP. On Sunday I went over to my brother and SIL's for dinner and offered to bring dessert. After agonizing about what to bring, I decided to opt for something simple and remembered this recipe for mincemeat crumble from Canadian Living. I also remembered my little bit of left over mincemeat in the fridge, waiting for me to transform it into something yummy. This recipe is my adaptation of that CL recipe, and I've actually made it before, in 2007, when I had a similar amount of left over mincemeat after making the Christmas tarts. It was a hit.
Apple Mincemeat Crumble
4 cups peeled, sliced apples (I used these, which made this super quick and easy for me)
about 1 cup or so of mincemeat
1 tbsp corn starch
2 tbsp sugar
2 tsp lemon juice
1 cup oats
1/2 cup whole wheat flour
1/4 cup brown sugar, packed
1/2 tsp cinnamon
1/2 cup butter at room temperature
Combine apples, cornstarch, sugar, and lemon juice in a mixing bowl. Add in the mincemeat. Place the mixture in a greased or parchment-lined 8" square baking pan.
For the crumble, combine all dry ingredients. Break up the butter into small pieces and, using your hands, combine with the dry ingredients until crumbly. Put on top of apple mixture. Bake at 350F for 35 - 45 minutes, or until golden brown and the filling bubbles up through the topping.
My brother had a jar of double Devonshire cream kicking around, so we served the crumble with it and it was delish!