Mincemeat, pecan and cinnamon crumble bars
Makes: 12 bars
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Mincemeat, pecan and cinnamon crumble bars
Makes: 12 bars
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
442Kcal
Fat
22gr
Saturates
10gr
Carbs
55gr
Sugars
34gr
Fibre
2gr
Protein
4gr
Salt
0.01gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 225g cold unsalted butter, diced, plus extra for greasing
- 225g plain flour
- 100g semolina
- 100g caster sugar, plus 2 tbsp
- ½ tsp vanilla extract
- 75g pecans, coarsely chopped
- a sprinkle of icing sugar, to dust
- a sprinkle of cinnamon, to dust
For the mincemeat mixture
- 450g good-quality mincemeat
- 1 dessert apple, peeled, cored and cut into tiny pieces
- 1 tbsp brandy (optional)
- 1 tsp mixed spice
- finely grated zest of 1 small orange
Step by step
Get ahead
These freeze well - place the bars side by side in a lidded rigid plastic box, layering with baking paper in between. Freeze for up to 2 months. Remove the bars from the freezer and thaw at room temperature for a couple of hours. To serve, crisp them up by placing the bars on a baking tray and popping into a hot oven (200°C, fan 180°C, gas 6) for 5-6 minutes. Dust with a little icing sugar and a pinch of cinnamon and serve warm or leave to cool. Store in an airtight tin and eat within a couple of days.
- Preheat the oven to 170°C, fan 150°C, gas 3, and grease a rectangular, shallow baking tin (about 18cm x 28cm) well with butter. Put the mincemeat into a bowl and stir in the chopped apple, brandy (if using), mixed spice and orange zest.
- Put the plain flour, semolina and the 100g sugar into the bowl of a food processor, add the butter, vanilla and a pinch of salt; process briefly until the mixture just begins to stick together into pea-sized lumps to form a crumble mixture. Tip half the mixture into the well-buttered baking tin and press firmly over the base in an even layer using the back of a metal spoon.
- Spread the mincemeat mixture over in an even layer. Stir the chopped pecans and the remaining 2 tablespoons sugar into the remaining crumble mixture. Sprinkle it evenly over the top of the mincemeat.
- Bake for 50-60 minutes until golden brown. Remove the tin from the oven; leave to cool.
- To remove, carefully run a knife around the edge of the tin to loosen, then cut into 12 bars and remove from the tin.
