Mincemeat Crumble Bars

5 from 1 vote

Mincemeat Crumble Bars made with a rich and buttery spiced oat crumble base, store-bought mincemeat and a golden and crispy walnut oat crumble topping, a festive take on the traditional mince pies, but reimagined as a rich, crumbly traybake which is easier to make and serve, and perfect for gatherings and cosy afternoon teas. These divinely decadent mince pie crumble bars are just perfect with a mug of mulled wine or a hot cup of tea, coffee or hot chocolate.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: International

Servings: slices

Calories: 399kcal

Author: Daniela Apostol

Ingredients

1 jar mincemeat (400 g, 13 oz)
220 g plain flour ( 1 ¾ cup +1 tbsp)
150 g granulated sugar (¾ cup)
220 g melted butter ( 1 cup)
75 g rolled oats (1 cup)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon allspice
½ teaspoon mixed spice
50 g roughly-chopped walnuts (⅓ cup)

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
In a large mixing bowl sift the flour, add the sugar and spices and mix well to combine.
Add the melted butter and use a spatula to mix everything into a crumbly dough.
Line a square baking tray (mine is 20x20 cm, 8x8 inches) with non-stick paper and spread half of the mixture over.
Press down firmly using a spoon so you have a compact bottom layer.
Spread the mincemeat evenly, then scatter the remaining crumble mixture over.
Top with roughly chopped walnuts.
Bake for 1 hour or until golden.
Remove the tray from the oven and allow the crumble to cool down completely before slicing.

Video

Notes

Press the base down firmly, as this will prevent the slices from crumbling. The top doesn't need to be a compact layer, but loosely scattered to resemble a crumble.
Don't rush to slice the pie until it has completely cooled down, the filling needs to sets well for the slices to hold together nicely. Allow at least 4 hours, ideally overnight before slicing.
The crumble bars freeze well too, you can either prepare it and freeze unbaked, or bake it, leave it to cool and slice it, then freeze the slices individually.
Do use a non-stick parchment paper to line the baking tray, or it will be very hard to remove the crumble from the pan once cooled and set. The juices from the mincemeat might ooze out and stick to the sides of the tray.

Nutrition