Mince Crumble Bar

 

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It’s time for a spin on a festive classic. Don’t get me wrong I am a mince pie lover through and through but I wanted to try and mix things up last christmas. This bar is a cross between a flap-jack, mince pie and crumble (all tasty on their own, let alone together!)

I love this recipe as it is quick and easy to throw together, does not require pretty presentation and is a real crowd pleaser during the festive season. Eat it cold or hot, with cream, custard or ice cream. I wouldn’t advise leaving them unattended…in my house they don’t hang around for long!

Let’s bake!

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Recipe

Base
100g Unsalted Butter (room temperature)
40g Light brown sugar
1/2 tsp Vanilla extract
1 tsp Cinnamon
130g Plain flour

Mince filling
400g Mincemeat
50g Dried Cranberries

Crumble Topping
90g Plain Flour
25g Dark brown sugar
25g Light Brown Sugar
1.5 tsp Ground Cinnamon
40g Unsalted Butter (melted)

Method

Bar

  • Heat oven to 190 degrees (celcius) and line a large square tin* with baking paper.
  • Using a mixer, cream together your butter and brown sugar for a couple of minutes until light and fluffy.
  • Add your vanilla extract and mix in.
  • Gradually mix in your flour and cinnamon until you have a very thick mixture.
  • Press the mixture into the tin until it evenly covers the bottom and place in the centre of the oven. bake for approx. 15-20 minutes until golden.
  • In a bowl measure out you 400g Mincemeat and add in your cranberries, set aside.
  • In another bowl combine your dark and light brown sugar, your plain flour and your cinnamon. Add you melted butter to your dry mix and work in with a fork until you have a crumbly damp mix. Set to one side.
  • Once your base is baked, leave to cool for 10 minutes.
  • Take your mincemeat/cranberry mix and evenly spread onto your base
  • Take your crumble mix and evenly scatter over the mincemeat layer.
  • Place in the centre of the oven for approx. 30 minutes until golden brown.
  • Leave to cool and then dust with icing sugar. Serve hot or cold with custard cream or ice-cream.

*I used a 18x18cm tin

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