Mincemeat Crumble
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 393 |
| pro | 4 g |
| total fat | 12 g |
| sat. fat | 5 g |
| carb | 70 g |
| fibre | 5 g |
| chol | 20 mg |
| sodium | 171 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 9 |
| vit A | 7 |
| vit C | 5 |
| folate | 9 |
Here's a treat for the beginner cook to tote to the office potluck. Serve with rum-spiked whipped cream or vanilla ice cream. For a larger group, double the recipe and bake it in a 13- x 9-inch (3 L) glass baking dish.
Ingredients
- 1 jar (700ml) mincemeat
- 2 firm ripe pears, peeled and grated
- 1 cup chopped dried figs
- 1/2 cup coarsely chopped walnuts, toasted
- 1 tsp grated orange rind
- Crumble:
- 1 cup quick-cooking rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1 tsp cinnamon
- 1 pinch ground nutmeg
- 1 pinch salt
- 1/2 cup butter, cubed
Preparation
Crumble: In bowl, whisk together oats, flour, sugar, cinnamon, nutmeg and salt. With pastry blender, cut in butter until coarse crumbs. Set aside.
In bowl, combine mincemeat, pears, figs, walnuts and orange rind; pour into greased 8-inch (2 L) square glass baking dish. Sprinkle with crumble.
Bake in centre of 350°F (180°C) oven for about 40 minutes or until light golden. Serve warm. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Rewarm in 350°F/180°C oven for 25 minutes.)
In bowl, combine mincemeat, pears, figs, walnuts and orange rind; pour into greased 8-inch (2 L) square glass baking dish. Sprinkle with crumble.
Bake in centre of 350°F (180°C) oven for about 40 minutes or until light golden. Serve warm. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Rewarm in 350°F/180°C oven for 25 minutes.)
Source : Canadian Living Magazine: December 2007
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