Spice up your Christmas baking with these crumble topped mince pies!
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!
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Who loves a mince pie at Christmas? I certainly do, and I always turn to this super easy mince pie recipe year after year.
Instead of a traditional pastry lid, these mince pies receive 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!
- 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 for Mince Pies - self raising flour, butter, and caster sugar.
Demerara Sugar - a sprinkle on top of each mince pie adds a lovely crunch.
🔪 How to make mince pies with crumble topping
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. Set aside for later.
Three: Lay the ready-rolled sheet of shortcrust pastry onto a board and use a 7.5cm cutter to stamp out 12 circles (I use the fluted edge to make them look pretty). 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 brown.
Top Tips
- Make sure the butter is 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.
- Portion the mincemeat evenly among the pastry cases to ensure even baking.
🍴 Serving suggestions
Serve the homemade crumble-topped mince pies with clotted cream or brandy butter.
I like to serve them as part of a festive buffet with 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
- Stir chopped nuts into the crumble topping for added crunch and texture.
- Add a pinch of cinnamon, nutmeg or ginger to the crumble for extra flavour.
🥡 Storage
Store - Baked mince pies can be stored in an airtight container for up to 5 days.
Reheat - Mince pies can be enjoyed at room temperature, but if you prefer them warm, place the pies back in a preheated oven for 5 minutes.
Freeze - It's best to freeze the mince pies unbaked. Place the tin of unbaked mince pies in the freezer for about an hour to firm them up. Then, transfer the pies to a freezer bag and freeze for up to 3 months. The mince pies can be baked directly from frozen, though you may need to extend the cooking time slightly.
❓ 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?
With brandy butter or clotted cream - Provide ramekins of brandy butter or clotted cream for dipping or spreading on top.
Alongside tea/coffee - Offer the crumble mince pies as part of a festive afternoon tea spread with mulled wine or tea.
As dessert - Serve mince pies in place of a traditional Christmas pudding.
😋 More festive sweet treats to try
- Cranberry Muffins
- Puff Pastry Mince Pies
- Chocolate Orange Cookie Bars
- Chocolate Orange Brownies
- Mincemeat Muffins
- Mincemeat Pinwheels
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Recipe
Easy Crumble Topped Mince Pies
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Equipment
- 12 Hole Bun Tin
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 (180°fan/ 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.100 g Self Raising Flour, 60 g Butter, 35 g Caster Sugar
- 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.320 g Ready Rolled Shortcrust Pastry
- 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.2 Clementines, 50 g Dried Cranberries, 410 g Mincemeat
- Top each pie with the crumble topping and sprinkle with a little demerara sugar.2 tablespoon 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.
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