If you’re on the lookout for a festive treat that’s both comforting and utterly indulgent, you’ve got to try this Mince Pie Crumble Bars Recipe. It’s one of those recipes I turn to every holiday season because it hits that perfect balance of warm spices, juicy dried fruits, and a buttery crumbly base. These bars have quickly become a family favorite—I can’t wait to share all my tips with you so your batch turns out just as amazing as mine!
Why You’ll Love This Recipe
- Rich Homemade Mincemeat: You get that real, authentic fruit and spice filling that’s way better than store-bought jars.
- Perfect Crumble Texture: The oat-based crumble is buttery and crisp without being dry or crumbly mess.
- Make Ahead Friendly: These bars keep beautifully and even taste better the next day.
- Great for Sharing: Cut them into bars for an easy-to-serve festive dessert or gift.
Ingredients You’ll Need
Everything in this Mince Pie Crumble Bars Recipe works together to create a deep, layered flavor. The mix of raisins, currants, sultanas, and cranberries gives a lovely sweet and tart fruit base, while the lemon zest and warming spices add festive cheer. Choosing good-quality butter and fresh oats really makes a difference in the crumble.
- Raisins: Opt for plump, moist raisins to add natural sweetness and chewiness.
- Currants: These tiny dried berries bring a subtle tart flavor that balances the sweetness nicely.
- Sultanas: A little different but similar to raisins, they add golden juicy notes.
- Dried cranberries: I love their tangy punch—it brightens the filling beautifully.
- Mixed peel: Adds citrusy bursts; make sure it’s finely chopped so it melds well with the fruit.
- Cooking apple: Finely chopped to give moisture and a little natural pectin as it cooks down.
- Unsalted butter: Use cold and cubed for the crumble parts to get that perfect flaky texture.
- Light brown soft sugar: Brings a rich caramel flavor and helps keep the crumble moist.
- Ground cinnamon & mixed spice: Classic warming spices that give this recipe its festive vibe.
- Zest of lemon: Fresh zest lifts and brightens the whole filling.
- Brandy (or apple juice): My secret for adding depth—apple juice works great if you want an alcohol-free version.
- Rolled oats: Essential for that hearty, crispy crumble topping and base.
- Plain flour: Gives structure to the crumble and bars.
- Baking powder: Just a touch, to lighten the texture a bit.
Variations
While I love this classic version, I’ve found this recipe is really forgiving and easy to adapt. Feel free to tweak it based on what you have on hand or your personal preferences; that’s part of the fun!
- Spice it Up: Sometimes, I add a pinch of ground nutmeg or cloves for extra warmth that reminds me of cozy winter nights.
- Fruit Swap: If you don’t have currants or sultanas, dried cherries or chopped dates work beautifully too.
- Gluten-Free: I’ve tried swapping plain flour for a gluten-free blend with great results—just watch the baking time.
- Vegan Version: Using coconut oil or vegan butter can make these bars dairy-free, and I swear the crumble is still dreamy.
How to Make Mince Pie Crumble Bars Recipe
Step 1: Prepare Your Homemade Mincemeat Filling
Start by combining raisins, currants, sultanas, dried cranberries, mixed peel, and finely chopped cooking apple in a bowl. Add in the soft brown sugar, spices, lemon zest, and brandy (or apple juice). Give it a good stir, then cover and let it sit for at least a couple of hours—or overnight if you can—to let those flavors mingle and the fruit to soften. I discovered that this soaking step really makes the filling rich and jammy, which you’ll notice the minute you taste it!
Step 2: Make the Crumble Base and Topping
In a large bowl, mix the oats, plain flour (plus a little extra for dusting), baking powder, and half of the light brown sugar. Add the cold cubed butter, then quickly rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs with some larger oat clusters. This crumbly texture is what gives these bars their amazing crunch and bite—don’t overwork it or it will get too dense.
Step 3: Build and Bake the Bars
Press about two-thirds of the crumble mixture firmly into a lined baking tray to form an even base. Spread your soaked mincemeat filling evenly on top, then sprinkle the remaining crumble mixture over as a topping. Bake in a preheated oven at 180°C (350°F) for about 20 minutes or until the crumble is golden brown. When these come out of the oven, your kitchen will smell like a little holiday dream come true!
Step 4: Cool and Cut
Allow the bars to cool completely in the tin before slicing into squares or rectangles. This step is key because it helps the bars set and hold together without crumbling apart. I usually let mine cool on a wire rack for at least an hour—then sometimes I pop the tray in the fridge to firm up even more if I want neat slices.
Pro Tips for Making Mince Pie Crumble Bars Recipe
- Don’t Skip Soaking: Soaking the dried fruit in brandy or juice softens it and intensifies flavor—this step is a game changer.
- Keep Butter Cold: For the crumble, cold butter leads to a flakier texture; warm butter can make it too doughy.
- Press the Base Firmly: Firm pressure on the base layer means it holds together after baking, making cutting and eating easier.
- Cooling is Crucial: Cutting bars before cool will cause too much crumble and mess—patience pays off here!
How to Serve Mince Pie Crumble Bars Recipe
Garnishes
I love to dust these bars lightly with some icing sugar just before serving—it makes them look a bit festive and adds a touch of sweetness. Another favorite is a dollop of whipped cream or a spoonful of clotted cream; the richness of cream plays beautifully against the spiced fruity filling.
Side Dishes
While these bars are delicious on their own, my family sometimes enjoys them alongside a scoop of vanilla ice cream or a warm cup of mulled cider—both really highlight the holiday spices in the bars.
Creative Ways to Present
For holiday gatherings, I’ve served Mince Pie Crumble Bars cut into mini squares on decorative platters with fresh cranberries and sprigs of rosemary scattered around—it looks so festive and inviting! You could also package them in cellophane bags tied with ribbon to make charming homemade gifts.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store these bars in an airtight container at room temperature. They usually keep well for up to 5 days, and honestly, I find they taste even better the next day when the flavors have melded some more.
Freezing
I’ve successfully frozen these bars wrapped tightly in plastic wrap and placed in a freezer bag. When you want to enjoy them, thaw overnight in the fridge—this makes a perfect stash for last-minute guests or holiday snacking.
Reheating
If you prefer your bars warm, pop them into a preheated oven at 160°C (320°F) for about 5–7 minutes. Avoid microwaving as it can make the crumble soggy. Reheating in the oven refreshes that crispy topping beautifully without drying out the filling.
FAQs
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Can I use store-bought mincemeat instead of making it from scratch?
Definitely! While homemade mincemeat really elevates the bars with fresher flavor and less sugar, store-bought mincemeat works fine in a pinch. Just ensure it’s good quality and taste it before baking to adjust sweetness or spices if needed.
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How do I prevent the crumble topping from burning?
To avoid burning, keep an eye on the baking time and oven temperature. Using cold butter and not overbaking helps, plus placing the bars on a middle rack ensures even browning. If the topping browns too quickly, loosely tent with foil midway through baking.
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Can I make these bars ahead for a party?
Yes! These bars are great made a day or two ahead and stored airtight. They actually become more flavorful after resting. Just slice shortly before serving to keep that fresh crumble texture.
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What’s the best way to cut these bars cleanly?
Wait until the bars are completely cool—ideally chilled slightly—then use a sharp, serrated knife and a gentle sawing motion. Wiping the knife clean between cuts also helps keep edges neat.
Final Thoughts
This Mince Pie Crumble Bars Recipe holds such a special place on my holiday baking list because it brings everyone together around cozy flavors and easy sharing. I love how they’re a little nostalgic yet feel modern and less fussy than traditional mince pies. Trust me—you’ll enjoy making these bars as much as eating them, and your family will keep asking for more. So go ahead, grab those ingredients, and let’s get baking some festive joy!
Print
Mince Pie Crumble Bars Recipe
- Prep Time: 120 min
- Cook Time: 20 min
- Total Time: 140 min
- Yield: 16 pieces
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
These Mince Pie Crumble Bars feature a delicious homemade mincemeat filling layered between an oat and plain flour crumble base and topping. Infused with brandy and warming spices, this festive treat combines dried fruits, apple, and mixed peel for a delightful holiday dessert that’s easy to slice and share.
Ingredients
For the 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)
For the Crumble Base and Topping
- 175 g rolled oats
- 200 g plain flour (plus extra for dusting)
- 150 g light brown soft sugar
- 175 g unsalted butter, cold and cubed
- 1/2 tsp baking powder
Instructions
- Prepare the Mincemeat Filling: In a large saucepan over low heat, combine raisins, currants, sultanas, dried cranberries, mixed peel, chopped cooking apple, unsalted butter, light brown sugar, ground cinnamon, mixed spice, and lemon zest. Pour in the brandy or apple juice. Stir continuously until the butter melts and the sugar dissolves. Simmer gently for about 1 hour, stirring occasionally, until the mixture thickens and becomes jam-like. Remove from heat and set aside to cool.
- Make the Crumble Dough: In a large mixing bowl, combine rolled oats, plain flour, light brown sugar, baking powder, and a pinch of salt if desired. Add the cold, cubed unsalted butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
- Assemble the Bars: Preheat the oven to 180°C (350°F). Lightly grease and flour a rectangular baking tin. Press about two-thirds of the crumble mixture firmly into the base of the tin to form an even layer. Spread the cooled mincemeat filling evenly over the crumble base. Sprinkle the remaining crumble mixture evenly over the top, pressing lightly but not compacting fully to retain a crumbly texture.
- Bake: Place the baking tin in the preheated oven and bake for 20 minutes or until the top is golden brown and crisp. Remove from oven and allow to cool completely in the tin to firm up before slicing into bars.
- Serve: Once cooled, cut into 16 even bars. These mince pie crumble bars can be enjoyed on their own or with a dollop of cream or custard for a festive treat.
Notes
- For an alcohol-free version, substitute brandy with apple juice or orange juice.
- Ensure the unsalted butter for the crumble is cold to achieve the best crumbly texture.
- These bars keep well in an airtight container for up to 5 days and can be frozen for longer storage.
- Adjust the spice level by adding more cinnamon or mixed spice according to your taste preferences.
- The mincemeat filling can be made a day ahead to enhance the flavors.
Nutrition
- Serving Size: 1 bar (approx. 1/16th of recipe)
- 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
