Mincemeat crumble bar

    1 hour 5 min

    A great way to use up leftover mincemeat after Christmas, or as an alternative to mince pies. I guess you could use other fillings but I've only tried mincemeat. They could be served warm as a dessert with cream or cold as a tea time treat.


    Nottinghamshire, England, UK
    6 people made this

    Makes: 24 mincemeat bars

    • 160g plain flour
    • 110g porridge oats
    • 160g muscovado sugar
    • 1/8 teaspoon bicarbonate of soda
    • 170g butter or margarine, melted
    • 1 teaspoon orange or lemon zest
    • 225g mincemeat
    • 60g icing sugar
    • 1 pinch ground cinnamon
    • 2 tablespoons milk

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 25x17cm (10x7in) baking tray and line with baking parchment.
    2. In a large mixing bowl, stir together the flour, oats, sugar and bicarb. Stir in the melted butter until well blended. Set aside 1/3 of this mixture. Distribute the remaining mixture evenly into the prepared baking tray and pat down with the back of a spoon until quite smooth on top.
    3. Bake for 12 minutes in the preheated oven until golden brown.
    4. In a bowl, combine the lemon or orange zest with the mincemeat. Remove the tray from the oven and spread the filling evenly over the hot base. Sprinkle the reserved oat mixture over the filling and pat very gently in (it shouldn't move when given a shake).
    5. Bake for 20 to 25 minutes or until the top is golden brown. Remove from the oven and cool in the tray on a cooling rack.
    6. Meanwhile, make the icing by mixing together the icing sugar, cinnamon and milk, adding the milk a little at a time to achieve drizzling consistency. Or, if you wish to pipe the mixture, keep it fairly thick. Once cooled, drizzle or pipe the icing over the oats. Remove from the tin using the baking parchment to help you then cut into bars and eat the lot!


    If you have one and realise (like I did) that you were just going to sit and eat them all right there and then, you can save yourself by wrapping them individually and putting them in the freezer. Or you could make it in advance of and just freeze it whole, although I haven't done that. Defrost at room temperature. It doesn't take long for a bar, but not sure how long it would take to do a whole tray.

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