You can always rely on a crumble to be a winner at this time of the year. I’ve been requested to make a crumble for Christmas day so wanted to make sure it captures everything that is Christmas and turn it into a total winter warmer. My first thought was it needed to include spices as they go wonderfully well with apples and the smell of them slowly cooking together is majestic. Then I thought well it is Christmas so I need to go all out… how about I make mulled wine and cook the fruit in that?! YES! Obviously you have to make the mulled wine first and you have to make way more than required so you can sip it whilst getting your bake on. Now that sounds like a good way to spend a few hours doesn’t it?!
The guys at Fruitdrop kindly sent me a parcel of fruit for supplies, my box had plums in it so I decided to add those into the mix too. Oh and the oranges are incredibly juicy, perfect! I love the idea behind Fruitdrop, the main aim is to supply fruit boxes for offices. I really wish the company I work for would take the hint and sign us up! The box I received is the 'seasonal' box which contains approximately 50 pieces of fruit and starts at just £24 per box delivered.
To make the mulled wine pour a bottle of red (I used a Bordeaux as recommended by Little B) into a saucepan and heat gently. Add the juice of an orange plus a sliced orange, 5 tablespoons of light muscovado sugar, cinnamon sticks, star anise, a few cloves and a pinch of nutmeg. I brought it to the boil then let it simmer for 15 minutes before draining and having a little glass. Make sure you catch all of the cloves, no one wants to accidentally eat one.
4 plums, stones removed and chopped in half
350ml Mulled Wine
2tbsp Light Muscovado Sugar
For the Crumble175g Plain Flour
75g Unsalted Butter (softened to room temperature)
75g Light Muscovado Sugar
½ tsp Cinnamon
Pre-heat the oven to 180c
Add the peeled, cored and chopped apples along with the de-stoned plums into 350ml mulled wine.
Add 1tbsp sugar and simmer for 10 or so minutes until the apples have softened. The fruit will have taken on the wonderfully rich colour of the wine.
Drain the wine into a jug and place the fruit into the bottom of your dish.
Return the wine to the pan and add the remaining tablespoon of sugar. Simmer for around 15 minutes when the liquid should have thickened and reduced.
Whilst this is cooling make the crumble – sift the flour, sugar and cinnamon into a large bowl and add the butter. Rub together using your fingers until combined and resembling breadcrumbs.Pour the mulled wine syrup over the fruit before topping with your crumble mix.
Bake for 20 minutes until golden on top.Serve with custard, ice cream or my favourite – cream, the thicker the better. Yum!