Apple Mincemeat Crumble Squares

  • This is my 525 post – Thank you everyone for reading them.
  • This is a quicker alternative to making individual little mince pies.
  • There is a buttery layer of shortcrust pastry at the bottom.
  • A crumble mixture on the top.
  • In between a layer of Apple mincemeat. 
  • Or use good quality mincemeat with a cooked cooking apple added but no extra sugar.

Ingredients – Pastry

  • 150g plain flour  –  
  • 75g butter 
  • 1-2 tablespoons of icing sugar (optional)
  • 1 egg yolk
  • Juice of 1 lemon (and maybe 1 tablespoon of cold water)

Method  – Pastry

  • Rub the butter into the flour to make “breadcrumbs”.
  • Mix in the icing sugar.
  • First with a knife and then with your fingertips mix in the yolk & lemon juice (and  maybe a tablespoon of cold water.)
  • You are aiming to get a dough which is not wet.
  • Rest for about 20 minutes.

Ingredients  – Crumble

  • 90g plain flour
  • 45g butter
  • 45g granulated sugar

Method – Crumble

  • Rub the butter into the flour until you have breadcrumbs.
  • Stir in the sugar.

Method – Overall

  • Pre-heat the oven to GM6 – 200°C
  • Grease and line with 1 piece of baking paper 2 long sides and the base of a 26 x 21 cm tin.
  • Roll out the pastry into a  thin rectangle that fits the base of the tin.
  • Spread the mincemeat over the pastry.
  • Sprinkle the crumble mix over the top.
  • Use a fork to ‘rough up’ the top.
  • Bake for around 25 – 30 minutes.
  • *
  • Cut into squares when cool.

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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