English Christmas Crumble

Preheat the oven to 350°F (175°C).

Drain the tin of sliced peaches, reserving the syrup, and spread the peaches evenly in the bottom of a baking dish.

Distribute the mincemeat over the peaches, then scatter the glace cherries across the top layer.

Pour 2–3 tablespoons of the reserved peach syrup over the fruit to add moisture to the filling.

Combine the flour, ground almonds, and demerara sugar in a bowl, mixing well to distribute evenly.

Cut the margarine into small cubes and add to the flour mixture, then rub between fingertips until the mixture resembles coarse breadcrumbs.

Spread the crumble topping evenly over the fruit filling, pressing gently so it holds together but remains loose.

Bake in the preheated oven for 30–35 minutes until the topping is golden brown and the fruit mixture bubbles slightly at the edges.

Remove from the oven and allow to cool for 5 minutes before serving, as the filling will be very hot.