Mincemeat Crumble Bars

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A stylish and easy alternative to mince pies with fruity mincemeat sandwiched between a buttery biscuit base and melt-in-the-mouth crumble topping. These mincemeat crumble bars are full of flavour and there's no rolling pin to clean.

Servings:

Author: Helen Best-Shaw

Prep Time15

Cook Time30

Chilling time1

Ingredients

175 g salted butter
225 g plain flour
110 g rolled oats
80 g caster sugar
400 g mincemeat

Metric - USA Cups

Instructions

Put the butter in a large bowl and melt in the microwave on low power, in bursts of 30 seconds.
175 g salted butter
Add the flour, oats and sugar to the melted butter.
225 g plain flour, 110 g rolled oats, 80 g caster sugar
Use a large metal spoon and stir until you have a crumbly mixture that sticks together in small clumps when pressed against the side of the bowl.
Put about two thirds of the crumble mixture in a tray lined with baking parchment and press it down with the back of a large metal spoon, spreading it evenly to fill the edges and corners.
Chill for an hour in the fridge.
Spread the mincemeat evenly across the base, making sure you get into the edges and corners, so that the end pieces won’t be short of filling.
400 g mincemeat
Use your fingers to press the crumble mix into a traditional crumble texture. Sprinkle over the mincemeat creating an even covering. Lightly press the crumble in with the back of a spoon.
Bake at Gas Mark 5 /375 °F/170 °C fan for 25–30 minutes, until the topping is golden and the mincemeat has bubbled up a little at the edge.
Allow to cool completely before cutting into squares.

Notes

Storage

Once cold, the mincemeat crumble slices can be kept in in an airtight tin and will last for several days. I find it easiest to lift the corners of the baking parchment and transfer the whole thing to a square tin.

Freezer – Pack the cold crumble bars into an airtight box and freeze for up to three months.

Hints and tips

Chilling the base before baking matters. You don’t want your bars to fall apart.

Likewise, you really need to compact the crumble mix into the pan well when making the base.

Cool the bake completely before cutting.

Because there are no eggs, this recipe is scalable to any pan size.

You can be a bit flexible with the mincemeat. I have said 400 g but anything between 350 g and 420 g will be fine, so use the whole jar. There is no point at all in leaving a dessert spoon of mincemeat to crystalize in the bottom of the pot.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.