This Easy British Mincemeat Crumble Traybake is a festive alternative to traditional mince pies and is perfect for using leftover Christmas Mincemeat. It has a streusel-style crumble topping with chopped nuts and the festive taste of mixed spice and a rich, sweet Mincemeat filling. Dust with icing sugar and serve with yoghurt, fresh whipped cream or better still, Homemade thick custard.
This Christmas baking traybake is a variation of a recipe from the BERO cookbook, 41st edition, which also inspired my recipe for Apple and Mincemeat Squares and would go well with this easy recipe for homemade thick custard.
Jump to:
Ingredients and Alternatives
This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post.
- Plain Flour - The original recipe called for Self Raising Flour, but I used plain flour, which is fine. Try using a gluten-free alternative if preferred.
- Butter fridge cold - This is essential to ensure you have a nice breadcrumb consistency when blended with the flour.
- Soft light brown sugar - Castor sugar is fine, but brown sugar adds a light toffee flavour to the crumble base and topping.
- Ground mixed spice -Spices add a festive taste and complement the Mincemeat. You can use alternative spices such as Cinnamon or omit if you wish.
- Mincemeat - Use the best quality you can; some jars contain rum or brandy. If you make your own Mincemeat, use that too. Vegetarian and Vegan Mincemeat are available.
- Chopped mixed nuts - This is optional and gives a streusel-style topping, similar to my Streusel Mince Pies. Omit if there is anyone with a nut allergy.
- Icing sugar - for dusting.
How to Make Mincemeat Crumble Traybake Step by Step
- Preheat the oven to fan 160C, conventional 180C, gas 4.
- Grease and line the base of a rectangular cake or brownie tin, 10 inch x 8 inch or similar, with baking parchment.
- Using your finger tips, rub together the flour and butter until you have a fine breadcrumb consistency. A food processor will speed things up. Add the sugar and ground mixed spice. Mix until well combined.
- Place half of the mixture into the prepared baking tin, press down evenly and firmly to form a smooth base.
- Spread the mincemeat evenly over the top of the firm crumble base.
- Add the chopped mixed nuts to the remaining crumble mixture and mix well.
- Cover the mincemeat loosely with the crumble/streusel mixture, and bake in the oven for 35 - 40 Minutes or until baked. The crumble topping should have a light golden colour.
- Remove the baked Mincemeat Crumble from the oven and leave to cool completely.
- Dust with icing sugar before cutting into slices.
Tip: For a firmer set, place in the fridge for 10 - 15 minutes before cutting into slices.
Equipment
- Baking Tin - For this crumble Traybake recipe, I used a Brownie baking tin measuring 10 inches x 8 inches x 1 inch deep. But you can use a similar-sized tin or dish.
- Lining - Baking parchment or similar is fine. Mincemeat tends to stick to any baking tin, so line all sides with parchment.
Storage
- Room Temperature - These Mincemeat Traybake crumble slices wil keep for a few days in an airtight container. They may seem very crumbly at first, but will set firmer once they have cooled down.
- Freeze - Once cooled completely you could try freezing in individual portions. Bring back to room temperature or warm in a moderate oven for a few minutes before serving.
FAQ
You can make a vegan or gluten-free mincemeat traybake by substituting the flour with gluten-free flour and mincemeat that contains vegan or vegetarian suet.
When stored in an airtight container, Mincemeat traybake will last for a few days.
After baking and once it has cooled completely, you could try freezing it in individual portions. Bring back to room temperature before serving or warm in a moderate oven for a few minutes.
Recipe Card
Mincemeat Crumble Traybake
Equipment
- 1 Baking Tin 10 inch x 8inch x 1inch
Ingredients
- 250 g Plain Flour
- 225 g unsalted butter fridge cold
- 30 g soft light brown sugar
- 2 teaspoons ground mixed spice
- 450 g Mincemeat
- 25 g Chopped mixed nuts optional
- Icing sugar for dusting
Instructions
- Preheat the oven to fan 160C, conventional 180C gas 4.
- Grease and line the base of a rectangular tin 10 inch x 8 inch x 1 inch deep or similar, with baking parchment.
- Using your finger tips, rub together the flour and butter until you have fine breadcrumbs. A food processor will speed things up.250 g Plain Flour, 225 g unsalted butter
- Add the sugar and ground mixed spice. Mix until well combined.30 g soft light brown sugar, 2 teaspoons ground mixed spice
- Place half of the mixture into the prepared baking tin, press down firmly and evenly to form a smooth base.
- Spread the mincemeat evenly over the top of the firm crumble base.450 g Mincemeat
- Add the chopped mixed nuts to the remaining crumble mixture and mix well.25 g Chopped mixed nuts
- Cover the mincemeat loosely with the crumble/streusel mixture, and bake in the oven for 35 - 40 minutes or until baked. The crumble/Streusel topping should have a light golden colour.
- Remove from the oven and leave to cool completely.
- Dust with icing sugar before cutting into slices.Icing sugar
Notes
- Room Temperature - These Mincemeat Traybake crumble slices will keep for a few days in an airtight container. They may seem very crumbly at first, but will set firmer once they have cooled down.
- Freeze - Once cooled completely, you could try freezing in individual portions. Bring back to room temperature or warm in a moderate oven for a few minutes before serving.
Recipes Using Mincemeat
Looking for other recipes like this? Try these:
Comments
No Comments