Every year we buy a jar of mincemeat around November, and more often than not it's still sitting there in January because, despite our best festive intentions, we haven't got round to making our own mince pies. Well, this is the perfect recipe if you've got a jar knocking about that you'd like to transform into something tasty and - importantly - low effort! Our kids are big fans of these crumble slices, warm from the oven with cream or room temperature with a cup of tea. I'd go so far as to say that they're worth buying a jar of mincemeat for. Merry Christmas!
- 175g butter, cold and cut into cubes
- 300g self-raising flour
- 50g light brown sugar
- 1 teaspoon mixed spice
- Pinch of salt
- One apple, grated and zest of one satsuma (optional)
- 450g/500g mincemeat (the nicer the mincemeat, the better the slices will be)
1. Pre-heat the oven to 180c and grease/line a 20cm x 20cm tin with greaseproof paper.
2. By hand or electric mixer: in a large mixing bowl, rub the butter and flour until it's like breadcrumbs. Add the sugar, spice and mix well.
3. Spoon half of the mixture into the tin and press down well into the tin with a large spoon. Make sure it covers the whole of the tin and is pushed into the corners, and has a flat surface.
4. Bake in the oven for 15 - 20 minutes until cooked through and starting to do golden on top. Allow to cool for 5 minutes.
5. In a small bowl, mix the grated apple and satsuma zest into the mincemeat (if you're leaving out the additional fruit, skip this step).
6. Spread the mincemeat evenly over the cooked base, then add the second half of the crumble mixture and flatten gently.
7. Bake through for around 25 - 30 minutes until golden but not too brown, and smelling delicious.
8. Cool in the tin, then cut into squares or slices.
The best of York and beyond for families, Straight to your inbox every week.