Description
Delightfully delicious mince pie crumble bars featuring a rich homemade mincemeat filling made with a mixture of dried fruits, spices, and brandy, sandwiched between a buttery oat crumble base and topping. Perfect for festive occasions or cozy treats.
Ingredients
Scale
Mincemeat Filling
- 75 g raisins
- 75 g currants
- 75 g sultanas
- 75 g dried cranberries
- 50 g mixed peel
- 150 g cooking apple (finely chopped)
- 75 g unsalted butter
- 125 g light brown soft sugar
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- Zest of 1 lemon
- 150 ml brandy (or apple juice for alcohol free)
Crumble Base & Topping
- 175 g rolled oats
- 200 g plain flour (plus extra for dusting)
- 150 g light brown soft sugar
- 175 g unsalted butter (cold & cubed)
- 1/2 tsp baking powder
Instructions
- Prepare the Mincemeat Filling: In a large bowl, combine the raisins, currants, sultanas, dried cranberries, mixed peel, finely chopped cooking apple, light brown soft sugar, ground cinnamon, mixed spice, and lemon zest. Melt the unsalted butter gently and add it along with the brandy (or apple juice) to the fruit mixture. Stir everything together well and cover, allowing the mixture to soak and develop flavors for at least 2 hours or overnight for best results.
- Make the Crumble Dough: In a large bowl, mix the rolled oats, plain flour, baking powder, and light brown soft sugar. Add the cold cubed unsalted butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized lumps remaining.
- Assemble the Bars: Preheat your oven to 180°C (350°F). Lightly dust a 20×30 cm (8×12 inch) baking tin with flour and press half of the crumble mixture evenly into the base of the tin, ensuring a firm and even layer. Spread the prepared mincemeat filling evenly on top of the base layer. Sprinkle the remaining crumble mixture over the filling as a topping, covering it well but still allowing some fruit to peek through.
- Bake: Place the baking tin in the preheated oven and bake for approximately 20 minutes until the top is golden brown and crisp. Remove from the oven and allow to cool completely in the tin to set before cutting into bars.
- Serve: Once cooled, cut the mince pie crumble into 16 equal bars. These bars are perfect for festive celebrations and can be served at room temperature or slightly warmed with cream or custard.
Notes
- These bars can be stored in an airtight container for up to 5 days and also freeze well for longer storage.
- For an alcohol-free version, substitute the brandy with apple juice or orange juice.
- You can customize the dried fruit mix according to your preference or seasonal availability.
- Allow the mincemeat mixture to soak overnight to enhance the flavors before baking.
- Use cold butter for the crumble to ensure a crisp, flaky texture.
Nutrition
- Serving Size: 1 bar (approx. 1 piece)
- Calories: 408 kcal
- Sugar: 19 g
- Sodium: 16 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 63 mg
