These delicious Crumble Topped Mince Pies are made by topping classic mince pies with an easy homemade crumble mix. They are super simple to make (even easier than regular mince pies!) and make a lovely change to traditional mince pies.
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Crumble Topped Mince Pies – even easier than regular mince pies!
I am a huge fan of mince pies, and every year I enjoy making several batches of my favourite tried and true mince pie recipe (which always go down a storm!) as well as experimenting with new variations like:
And this year is no different. This year I’ve created two new mince pie variations for you. The first of which are these Crumble Topped Mince Pies – made by topping classic mince pies with an easy homemade crumble mix. (The other new recipe is for my Easy Iced Mince Pies)
They are super simple to make (even easier than regular mince pies!) and make a lovely change to traditional mince pies.
How to make Crumble Topped Mince Pies
These Crumble Topped Mince Pies are super simple to make!
All you need to do is make a simple shortcrust pastry and then pop it in the fridge to chill. Meanwhile make a simple crumble topping – just like you would for a classic apple crumble.
Next, roll out the pastry and cut out circles from your pastry with a fluted cutter. Place the pastry circles in the prepared cupcake tray. Then, place 2 teaspoons of mincemeat in each pastry case and cover the mincemeat with 1½ tablespoons of crumble.
Place the mince pies in your pre-heated oven and cook for 15-18 minutes until golden brown on top and cooked through. Finally, remove from the oven and dust with a little icing sugar (US – confectioner’s sugar).
(Full recipe given in the recipe card below.)
What to serve with Crumble Topped Mince Pies
These easy peasy Crumble Topped Mince Pies can be eaten warm or cold. They are delicious on their own as a snack, or you can turn them into more of a dessert/pudding, and serve them with one of the following options:
- Custard (or crème anglaise)
- Cream (any kind, but my favourite is the extra thick double cream)
- Brandy butter
- Brandy cream
- Vanilla ice cream
(How do you eat yours? Let us know in the comments below!)
What to drink with Crumble Topped Mince Pies
These delicious Crumble Topped Mince Pies go really well with Cream Sherry or Tawny Port. My top picks are Lustau East India Solera Reserva Sherry and Taylors Port 10 Year Old Tawny Port.
Another great option is a rich and fruity dessert wine, such as Muscat/Moscatel, Passito di Pantelleria or Tokaji.
Or, of course, they also go wonderfully well with a simple cup of tea or coffee!
How to store crumble topped mince pies
When the mince pies are completely cool they can be stored in a cake tin, or another similar air tight container.
(That is if there are any left – in my experience these mince pies are just too delicious to last that long!)
How long will crumble topped mince pies last?
When stored in an airtight container, crumble topped mince pies will last up to 1 week – making them a great make-ahead option. However, they do taste at their very best on the day they are made – preferably warm from the oven… as soon as they have cooled down enough to eat!
Can you reheat crumble topped mince pies?
Yes, you can. Simply place the mince pies on a baking tray and place in a preheated oven, set to 200C / 180C fan / gas mark 6 / 400F, for 5-10 minutes. (Watch them carefully to ensure they don’t burn!)
Can you freeze crumble topped mince pies?
Yes you can. Once cooled, simply place them in a plastic lidded container (put a sheet of baking parchment or greaseproof paper in between the layers) and pop them in the freezer, where they will keep for up to 3 months. Defrost at room temperature for a couple of hours.
Once defrosted, you can eat them at room temperature or reheat them as above.
If you like this recipe…
…you might also like:
- Easy Mincemeat Brownies
- Easy Mincemeat and Apple Crumble
- Easy Mincemeat Christmas Cake (The BEST Christmas Cake Hack!)
- Baked Apples with Mincemeat, Maple Syrup and Brandy Butter
- Easy Christmas Rocky Road
- Christmas Tree Brownies
Easy Christmas Rocky Road
Crumble Topped Mince Pies
Equipment
- Wooden spoon
- Rolling pin
- 8cm (3¼inch) fluted circular cutter
- 12 hole cupcake tray (holes 6cm/2½in wide, 2cm/¾in deep)
- Sieve (for dusting the mince pies with sugar)
Ingredients
Mince Pies
- 200 g plain flour (US – all purpose flour)
- 100 g butter fridge cold and cut into small cubes (plus extra for greasing)
- Cold water (approximately 6 tablespoons - you may need less – see Note 1)
- 250 g good quality mincemeat (shop-bought is fine – I use Tesco Finest)
- Icing sugar (US – confectioner’s sugar) for dusting (optional)
Crumble Topping
- 100 g plain flour (US – all purpose flour)
- 50 g butter fridge cold and cut into small cubes
- 50 g soft brown sugar
Instructions
- Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and grease a 12 hole cupcake tray with a little butter.
- Place the flour and the cubed butter in a mixing bowl and rub the butter into the flour until it resembles breadcrumbs. (You can do this in a food processor, if you prefer, but I prefer to do it by hand as I think you get a better result.)
- Slowly add the cold water 1 tablespoon at a time until the mixture just starts to come together. Use your hands to form the mixture into a ball, but take care not to overwork the dough.
- Wrap the pastry dough in clingfilm (or similar) and place in the fridge until needed.
- Next, make the crumble topping: put the flour and butter in a large bowl and rub together until the mixture resembles coarse breadcrumbs. (You can do this in a food processor, if you prefer, but I prefer to do it by hand as I think you get a better result.)
- Add the 50 g soft light brown sugar and stir. (There is no need to sieve the flour or sugar, as a bit of a rough texture is what is needed for a good crumble!)
- Set the crumble mixture to one side.
- Take the pastry dough out of the fridge and roll it out until it is a little bigger than your cupcake tray.
- Carefully cut out circles of pastry with a fluted cutter that is 8cm (3¼inches) in diameter. Place the pastry circles in the prepared cupcake tray.
- Next place 2 teaspoons of mincemeat in each pastry case. (See Note 2.)
- Cover the mincemeat with 1½ tablespoons of crumble. The crumble should be nicely heaped on top, but not overflowing! (See Note 2.)
- Place the mince pies in your pre-heated oven and cook for 15-18 minutes until golden brown on top and cooked through.
- Leave the mince pies to cool in the tin for 10 minutes, then turn them out onto a cooling rack.
- (OPTIONAL) Dust the mince pies with a little icing sugar (US – confectioner’s sugar).
- Serve the mince pies warm or cold, on their own or with custard / cream / ice-cream.
Notes
- Add a tablespoon at a time, and stir it in thoroughly before adding another tablespoon. Stop adding water as soon as the dough just starts coming together. You are aiming for a dough that only just all sticks together. You do not want your dough to be wet and sloppy!
- Please note - a teaspoon and a tablespoon here refer to a standard UK teaspoon (5ml / ⅙floz) and a standard tablespoon (15ml / ½floz). It is important you stick to these measures to obtain optimum results.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
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