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
Scale
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
