If you’re hunting for that perfect festive treat to wow your friends and family, I’ve got just the thing—my Mince Pie Crumble Bars Recipe is an absolute crowd-pleaser! Imagine a buttery oat crumble base, topped with homemade mincemeat so packed with warm spices, juicy dried fruits, and a splash of brandy, all crowned with a golden, crumbly topping. It’s like mince pies met your favorite crumble bar and had a delicious lovechild. Stick with me because I promise this recipe is fan-freaking-tastic and surprisingly easy once you get the hang of it.
Why You’ll Love This Recipe
- All-in-One Sweet Treat: This recipe combines the best of mince pie filling and a crispy oat crumble in one convenient bar.
- Perfect For Gifting: Cut into squares and pop into pretty boxes for thoughtful homemade gifts that everyone admires.
- Customizable Flavor: You can easily swap the brandy for apple juice or adjust the dried fruits to your taste.
- Make Ahead Friendly: It keeps beautifully in the fridge or freezer, making holiday prep a breeze.
Ingredients You’ll Need
Before we get baking, let’s chat ingredients. The magic in these Mince Pie Crumble Bars comes from a cozy blend of dried fruits, warm spices, and buttery oats. When you pick your dried fruits, I recommend grabbing quality ones—they make all the difference. Also, cold butter is your best friend for that crumbly texture, so don’t skip the fridge chill.
- Raisins: Adds natural sweetness and chewiness, soak them in brandy for an extra zing.
- Currants: Tiny bursts of flavor that balance the richness.
- Sultanas: Golden and juicy, they bring light sweetness to the mix.
- Dried cranberries: Tart contrast that wakes up your taste buds.
- Mixed peel: Classic citrusy bite that elevates the festive vibe.
- Cooking apple (finely chopped): Adds fresh fruit texture and helps bind the mincemeat.
- Unsalted butter: Both for the mincemeat and the crumble, keep it cold for perfect crumbly texture.
- Light brown soft sugar: Deep caramel notes add warmth.
- Ground cinnamon: Essential warming spice for that classic mince pie flavor.
- Mixed spice: Adds complexity with nutmeg, cloves, and more.
- Lemon zest: Brightens all those rich flavors.
- Brandy (or apple juice): The adult-friendly kick (or alcohol-free swap) that boosts flavor.
- Rolled oats: Gives the crumble that rustic, chewy base and topping.
- Plain flour: Foundation for the crumbly texture.
- Baking powder: A small lift in the crumble.
Variations
I love how adaptable this Mince Pie Crumble Bars Recipe is. Whether you’re cutting back on booze or want to add a nutty twist, there’s plenty of room to make it your own. Don’t be shy about improvising—you might discover a new holiday favorite!
- Alcohol-Free Version: I often swap brandy with apple juice to keep the flavors bright but kid-friendly—and honestly, it’s just as delicious.
- Nutty Addition: Adding chopped toasted walnuts or pecans to the crumble topping is a game-changer, adding crunch and depth.
- Gluten-Free Adaptation: Use gluten-free oats and flour blends—just know the texture will be slightly different but still tasty.
- Extra Spice: Feel free to up the cinnamon or mixed spice if you like more warmth in your mincemeat.
How to Make Mince Pie Crumble Bars Recipe
Step 1: Prepare Your Homemade Mincemeat Filling
Start by mixing all those beautiful dried fruits—raisins, currants, sultanas, and cranberries—with the mixed peel and finely chopped cooking apple in a large bowl. Then stir in your light brown sugar, ground cinnamon, mixed spice, and lemon zest to coat everything evenly. Pour over the brandy (or apple juice) and give it a good mix. Cover and let it rest for at least a couple of hours or, better yet, overnight in the fridge. This soaking step really lets the flavors develop deeply—trust me, it’s worth the wait!
Step 2: Whip Up the Oat Crumble Base
In a separate bowl, combine the rolled oats, plain flour, baking powder, and half the light brown sugar. Cut in the cold, cubed butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. This step is my favorite because you start to get that perfect sandy texture that’ll bake up into a golden, crisp base. Press about two-thirds of this mixture evenly into a lined baking pan—don’t forget to dust the pan with flour first so nothing sticks.
Step 3: Layer the Filling and Crumble Topping
Spread your luscious mincemeat filling evenly over the pressed oat base. Then sprinkle the remaining oat crumble mixture on top, breaking up any large chunks so it covers the filling nicely. This layered effect is what makes these bars so irresistible—the contrast between fruity warmth and buttery crunch is just blissful.
Step 4: Bake Until Golden and Bubbling
Pop your tray into the oven preheated to 180°C (350°F) and bake for about 20 minutes or until the top is golden brown and you can smell those gorgeous spices filling the kitchen. Keep an eye on it during the final minutes to avoid burning the crumble—each oven behaves a bit differently.
Step 5: Cool and Cut with Care
Once out of the oven, let your mince pie crumble bars cool completely in the pan—this helps them firm up so they hold their shape. When you’re ready, use a sharp knife to cut into squares or rectangles. I like to warm mine slightly before serving, but these bars are fantastic cold too.
Pro Tips for Making Mince Pie Crumble Bars Recipe
- Soak Ahead: Let your dried fruit soak overnight for a richer, more harmonious mincemeat flavor.
- Cold Butter is Key: Keep your butter chilled before cutting it into the crumble for that perfect crumbly texture.
- Even Layering: Press the base firmly but gently and distribute the mincemeat evenly to avoid soggy spots.
- Watch Your Bake Time: Ovens vary, so start checking the bars a few minutes early to prevent over-browning the topping.
How to Serve Mince Pie Crumble Bars Recipe
Garnishes
When I serve these bars, I like to dust them lightly with icing sugar for a snowy, festive look. Sometimes I add a dollop of clotted cream or a scoop of vanilla ice cream, which takes the experience to a whole new level—especially during those cozy winter evenings.
Side Dishes
Pair these bars with a nice cup of spiced tea or fresh coffee for a perfect afternoon treat. They also work wonderfully alongside mulled wine or warm cider if you’re serving at a holiday party.
Creative Ways to Present
I’ve wrapped individual bars in wax paper tied with twine for gifts, or stacked them on festive platters adorned with holly leaves and cinnamon sticks for a stunning holiday display. If you want to get fancy, drizzle melted chocolate over the tops before slicing for a chocolaty twist.
Make Ahead and Storage
Storing Leftovers
These bars keep really well stored in an airtight container in the fridge for up to one week. I usually make a batch ahead during the holidays and find they taste even better the next day once all the flavors settle.
Freezing
Freezing is a lifesaver! I wrap individual bars in plastic wrap and pop them into a freezer-safe container. When I want a treat, I thaw them overnight in the fridge—still just as tasty, and the convenience is unbeatable.
Reheating
To refresh leftovers, I gently warm them in a low oven (about 150°C/300°F) for 5–7 minutes. This revives the crumble’s crispness and brings out the mincemeat’s aroma without drying them out.
FAQs
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Can I use pre-made mincemeat instead of making my own for this Mince Pie Crumble Bars Recipe?
Absolutely! Using good-quality pre-made mincemeat is a great shortcut if you’re short on time. Just spread it evenly over the base before adding the crumble topping. Homemade mincemeat adds a fresher, more personalized flavor, but both versions work wonderfully.
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How do I make these bars alcohol-free?
Simply swap the brandy for apple juice or orange juice. I’ve tried both, and they provide lovely fruity notes without the alcohol, so the bars are perfect for kids or anyone avoiding alcohol.
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What’s the best way to store leftover bars to keep their texture?
Store them in an airtight container in the fridge for up to a week. Letting them cool fully before storing helps keep the crumble topping crisp. Reheat gently in the oven to refresh the texture.
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Can I add nuts or other ingredients to the crumble topping?
Definitely! Chopped walnuts, pecans, or almonds add a nice crunch and complement the fruity mincemeat beautifully. You can also toss in some shredded coconut or seeds for more texture and flavor variety.
Final Thoughts
I absolutely love how this Mince Pie Crumble Bars Recipe brings the heart of holiday baking into an easy, shareable form. When I first tried making them, I was amazed at how the flavors deepened overnight and how everyone couldn’t stop reaching for “just one more piece.” Whether you’re an experienced baker or a curious newbie, I encourage you to give these bars a try—you’ll find they’re as comforting and festive as a classic mince pie, with a fun twist that keeps people coming back. Happy baking, and may your kitchen be filled with sweet aromas and happy memories!
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
Description
Delightfully delicious mince pie crumble bars featuring a rich homemade mincemeat filling layered between a buttery oat crumble base and topping. Perfect for the holiday season, these bars combine a medley of dried fruits soaked in brandy (or apple juice for alcohol-free version) with warm spices, all baked into a crumbly, flavorful dessert bar.
Ingredients
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 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 & cubed
- 1/2 tsp baking powder
Instructions
- Prepare the Mincemeat Filling: In a large mixing bowl, combine the raisins, currants, sultanas, dried cranberries, mixed peel, finely chopped cooking apple, unsalted butter, light brown soft sugar, ground cinnamon, mixed spice, lemon zest, and brandy or apple juice. Mix thoroughly to ensure all ingredients are well incorporated. Allow the mixture to soak for at least 2 hours or overnight to develop deep, rich flavors.
- Preheat and Prepare the Oven and Tin: Preheat your oven to 180°C (350°F). Lightly grease a baking tin and dust with plain flour to prevent sticking.
- Make the Crumble Base: In a separate large bowl, combine rolled oats, plain flour, light brown sugar, baking powder, and cubed cold unsalted butter. Use your fingertips to rub the butter into the dry ingredients until it reaches a coarse, crumbly texture.
- Assemble the Base Layer: Press about half of the crumble mixture firmly and evenly into the prepared baking tin to form a solid base.
- Add the Mincemeat Layer: Spoon the soaked mincemeat filling evenly over the crumble base, spreading it out to cover the entire surface.
- Add the Crumble Topping: Sprinkle the remaining crumble mixture over the mincemeat layer, distributing it evenly to cover the filling completely.
- Bake the Bars: Place the baking tin in the preheated oven and bake for approximately 20 minutes or until the crumble topping is golden brown and crisp.
- Cool and Serve: Remove from the oven and allow the mince pie crumble bars to cool completely in the tin. Once cooled, slice into 16 pieces and serve as a festive treat or dessert.
Notes
- For an alcohol-free version, substitute brandy with apple juice as indicated.
- Chilling the crumble mixture before pressing into the tin helps achieve a better texture.
- Allow the mincemeat to soak overnight if possible to enhance flavor development.
- Store the bars in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 bar (approx. 1/16 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
