Easy crumble topped mince pies are the perfect festive bake for Christmas!
Sweet fruity mincemeat is encased in a shortcrust pastry shell, and topped with a buttery crumble topping! I guarantee this will become your new favourite mince pie recipe! You might also like my frangipane mince pies!
Hands up if you love a mince pie at Christmas? I certainly do, and this is my go-to super easy recipe that I use year after year!
Instead of a traditional pastry lid, these mince pies get a makeover with a sweet buttery crumble topping instead.
👩🍳 Love mince pies? You'll also love my puff pastry mincemeat pinwheels too!
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✔️ Why you'll love this recipe!
Here's why this is the best crumble-topped mince pie recipe!
- Twist on the classic mince pie.
- Perfect for Christmas.
- Easy and quick to make.
- Freezer-friendly.
🛒 Ingredients
- Mincemeat - shop bought is fine, but if you'd like to make your own try this recipe for vegetarian mincemeat.
- Clementines - the zest of two clementines adds a lovely fruity flavour to the mincemeat.
- Dried Cranberries - a small amount of tart dried cranberries added to the mincemeat helps offset its sweetness.
- Ready Rolled Shortcrust Pastry - I buy ready rolled shortcrust pastry to save time, but make your own if you prefer.
- Crumble Topping - self raising flour, butter, and caster sugar.
- Demerara Sugar - a sprinkle on top of each mince pie adds a lovely crunch.
🔪 How to make crumble topped mince pies
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: For the crumble topping rub the cubed butter into the flour. You can do this by hand or in a food processor.
Two: Stir in the caster sugar.
Three: Lay your ready-rolled sheet of shortcrust pastry onto a board and use 7.5cm cutter to stamp out 12 circles (I always use the fluted edge). You will probably need to gather up the pastry offcuts and re-roll in order to get the last couple of circles.
Four: Place each pastry circle into a 12 hole bun tin. Lightly press down.
Five: Mix the clementine zest and dried cranberries into the mincemeat and spoon into the pastry cases.
Six: Top each pie with the crumble topping and sprinkle with a little demerara sugar.
Seven: Bake in a preheated oven for 15-18 minutes until golden.
💭 Top tips
- Make sure the butter is fridge cold and cut into small cubes before rubbing it into the flour. This will ensure the crumble topping is as crispy as possible.
- If you're using shop-bought mincemeat, make sure it is vegetarian-friendly to ensure everyone can enjoy these mince pies.
🍴 Serving suggestions
Serve the homemade crumble-topped mince pies with clotted cream or brandy butter.
I often serve them as part of a festive buffet alongside my chocolate orange tiffin, puff pastry mince pies, and white chocolate cranberry blondies.
📖 Variations
- Make them gluten free by using gluten free shortcrust pastry and gluten free flour for the crumble topping.
- Swap the clementine zest for orange zest instead.
- Stir some chopped nuts into the crumble topping for crunch and texture.
🥡 Storage
Store. The baked mince pies will keep in an airtight container for up to 5 days.
Reheat. You can eat mince pies at room temperature, but if you prefer to eat them warm, return the pies to a hot oven for 5 minutes.
Freeze. It's best to freeze the mince pies unbaked. Place the tin of unbaked mince pies in your freezer. After an hour place the mince pies in a freezer bag and freeze for up to 3 months. The mince pies can be baked from frozen, although you may need to add a few minutes to the cooking time.
❓ FAQs
During Medieval times, mincemeat originally contained minced meat along with the fruit and spices. The modern version is a mixture of chopped dried fruit, spirits (brandy, rum or whisky), and spices such as cinnamon, cloves, and nutmeg. Why not try adding it to an apple crumble?
😋 More festive sweet treats to try
- Cranberry Muffins
- Puff Pastry Mince Pies
- Chocolate Orange Cookie Bars
- Chocolate Orange Brownies
- Mincemeat Muffins
- Mincemeat Pinwheels
Recipe
Crumble Topped Mince Pies
Equipment
Ingredients
- 320 g Ready Rolled Shortcrust Pastry
- 410 g Mincemeat
- 2 Clementines zest only
- 50 g Dried Cranberries
- 100 g Self Raising Flour
- 60 g Butter cubed
- 35 g Caster Sugar
- 2 tablespoon Demerara Sugar
Instructions
- Preheat the oven to 200°c (180fan/ Gas 6).
- To make the crumble topping rub the cubed butter into the flour. You can do this by hand or in a food processor. Stir in the caster sugar and set aside.
- Lay your ready-rolled sheet of shortcrust pastry onto a board and use 7.5cm cutter to stamp out 12 circles (I always use the fluted edge). You will probably need to gather up the pastry offcuts and re-roll in order to get the last couple of circles.
- Place each pastry circle into a 12 hole bun tin. Lightly press down.
- Mix the clementine zest and dried cranberries into the mincemeat and spoon into the pastry cases.
- Top each pie with the crumble topping and sprinkle with a little demerara sugar.
- Bake for 15-18 minutes until golden. Leave to cool slightly before removing to a wire rack. Dust with icing sugar for a festive finish.
Notes
- Make sure the butter is fridge cold and cut into small cubes before rubbing it into the flour. This will ensure the crumble topping is as crispy as possible.
- If you're using shop bought mincemeat, make sure it is vegetarian friendly to ensure everyone can enjoy these mince pies.
- Make them gluten free by using gluten free shortcrust pastry and gluten free flour for the crumble topping.
- Swap the clementine zest for orange zest instead.
- Stir some chopped nuts into the crumble topping for crunch and texture.
- To Store. The baked mince pies will keep in an airtight container for up to 5 days.
- To Reheat. You can eat mince pies at room temperature, but if you prefer to eat them warm, return the pies to a hot oven for 5 minutes.
- To Freeze. It's best to freeze the mince pies unbaked. Place the tin of unbaked mince pies in your freezer. After an hour place the mince pies in a freezer bag and freeze for up to 3 months. The mince pies can be baked from frozen, although you may need to add a few minutes to the cooking time.
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