Written by Hayley in Cakes + Treats

I am a big fan of any type of crumble whether it be apple, rhubarb or raspberry. One year my mum found a recipe for mincemeat crumble and now every Christmas I look forward to her baking it. It’s absolutely delicious, especially made with homemade mincemeat. It can be served cold like a cake and pairs perfectly with your morning coffee or warm as a pudding with a jug of double cream.


Serves 12

265g plain flour
125g soft light brown sugar
1 x 100g pack of ground almonds
225g cold butter
700g mincemeat
75g pecan halves


  1. Preheat oven to 180°C, fan 170°, gas 4. Line a 20cm square tin with greaseproof paper.
  2. Rub the flour, sugar, ground almonds and butter together using your hands until it resembles bread crumbs.
  3. Spread out half the crumble mixture into the bottom of the tin and then top with the mincemeat, spreading it out evenly.
  4. Add the remaining crumble mixture over the top of the mincemeat, then place the pecan halves on top.
  5. Put in the oven for 40-45 minutes so the crumble is golden.
  6. Cut into 12 even squares and serve.


Leave a comment

  1. Dave jones says:

    Your mum and I have the same recipe – it is delicious and I make it regularly during the year. Ver nice with custard or rice pudding

    1. Hayley says:

      Yes I remember you making some last year and I told Steve you have the same recipe. I love it! I’ve never tried it with rice pudding, will have to give it a go!