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Tinned pear and mincemeat crumble recipe

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Looking for easy Christmas dessert ideas? This cosy twist on the classic crumble is ideal for using up festive leftovers and making the most of storecupboard ingredients. See method

Serves 6
Takes 45 mins
389 calories / serving
Freezable
Vegan
Vegetarian
Dairy-free

Ingredients

For the crumble

160g plain flour
100g dairy-free spread
75g golden caster sugar
30g roasted chopped hazelnuts

For the filling

2 x 410g tins pear quarters in juice, drained, 3 tbsp juice reserved
200g mincemeat

If you don't have any pears, try using apples

Each serving contains

Energy
1635kj
389kcal 19%
Fat
14g 19%
Saturates
3g 15%
Sugars
38g 42%
Salt
0.3g 5%

of the reference intake
Carbohydrate 60.8g Protein 4.2g Fibre 3.4g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Put the flour in a mixing bowl and add the spread in small chunks. Rub the spread into the flour with your fingertips until the mixture resembles large breadcrumbs. Stir in the sugar and hazelnuts.
Roughly chop the pears into 2cm chunks. Transfer to a baking dish (about 30 x 20cm) with the reserved juice and add the mincemeat. Stir until well combined and spread out in an even layer.
Sprinkle over the crumble and bake for 25-30 mins until golden and bubbling. Serve with dairy-free custard or ice cream.

Freezing and defrosting guidelines

The crumble topping can be made ahead and frozen. No need to defrost, just sprinkle over the filling before baking. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas dessert recipes