Mulled crumble

A delicious mulled apple and blackberry crumble with mulled wine sorbet and it's vegan friendly too.


Prep time 15 minutes | Cook time 30 minutes | Makes 8

Apple and blackberry compote


200g blackberries
3 large cooking apples
100g mulled wine (add more if needed)
50g caster sugar


Stew all ingredients until cooked and a compote texture achieved.

Place the mixture into the bottom of the desired container.


Spiced crumble


100g Sosa roasted hazelnut paste
6g Sosa glicemul
20g water
Pinch of salt
100g caster sugar
100g plain flour
4g cinnamon
2g nutmeg
2g ginger


Melt together the hazelnut paste and glicemul until fully dissolved

Incorporate all other ingredients until to reach a dough consistency

Break into small pieces onto a silpat and place in the oven at 180c, turning over regularly for 15 mins.

Scatter the crumble over the top of the apple and blackberry compote.

Mulled wine sorbet


150g Irca happy hour base
150g granulated sugar
500ml red wine
500ml water
2.3g all spice

2g orange zest


Incorporate all ingredients and blend using hand blender to ensure fully incorporated.

Add the mixture to ice cream machine and churn. 

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The magic of christmasVegan