Ingredients

• 850g/1lb 14oz Bramley apples
• 2 ripe pears
• ½ lemon
• juice only
• 250g/9oz mincemeat
• 75g/2½oz golden caster sugar
• ½ tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• 125g/4½oz marzipan
• 225g/8oz plain flour
• 150g/5½oz unsalted butter
• diced and chilled
• pinch salt
• 50g/1¾oz golden caster sugar
• 50g/1¾oz flaked almonds
• homemade custard or brandy cream

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Peel
• quarter and core the apples and pears. Cut the fruit into bite-size pieces and put in a large bowl. Squeeze over the lemon juice and toss the fruit well to coat in the juice.
• Add the mincemeat
• caster sugar
• ground cinnamon and nutmeg to the fruit and mix again.
• Cut the marzipan into small dice the size of a raisin and stir into the mixture. Tip into an ovenproof dish
• spread evenly and cover with foil. Bake on the middle shelf for 10 minutes while you make the crumble.
• For the crumble
• tip the plain flour into a large mixing bowl
• add the cold
• diced butter and a pinch of salt. Using your fingertips rub the butter into the flour until the crumble starts to look like sand.
• Continue rubbing in until the crumble starts to form clumps. Add the sugar and flaked almonds and mix again to combine.
• Scatter the crumble over the fruit in an even layer. Return to the oven
• uncovered and cook for 45 minutes
• or until the fruit is bubbling and the crumble is golden-brown.
• Serve with homemade custard or brandy cream.