Video recipe: Mincemeat crumble

(46 ratings)
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  • Serves: 12-14

  • Costs: Mid-price

  • Skill level: Easy peasy

  • Freezable

A very simple cake to make, and fairly quick. Sue McMahon, Woman's Weekly cookery editor, gives her recipe for this dish. Follow along in the easy step-by-step video.

This recipe is really good with speciality flavour mincemeats, for example brandy mincemeat.


  • 300g (10oz) plain flour
  • 200g (7oz) unsalted butter, at room temperature
  • 100g packet ground almonds
  • 100g (31/2oz) caster sugar
  • Pinch Salt
  • 410g jar mincemeat
  • 50g (13/4oz) flaked almonds
  • Icing sugar for dusting
18 x 28cm (7 x 11in) traybake tin, lined with baking parchment


  1. Set the oven to Gas mark 4 or 180C.
  2. Tip the flour into the bowl of a food processor and add the cubed butter, ground almonds, caster sugar and salt. Whizz the mixture starts to bind together. Alternatively, tip the ingredients into a bowl and rub the butter into the flour.
  3. Tip about mixture into the base of the lined tin and spread it out well and then press it down very firmly.
  4. Spread the mincemeat in an even layer over the top.
  5. Mix the flaked almonds into the remaining mixture and then scatter this over the top of the mincemeat, and press it down lightly.
  6. Bake the traybake in the centre of the oven for 45-50 minutes, or until the topping is a light golden colour.
  7. Remove the traybake from the oven and leave it to cool in the tin.
  8. Use the lining paper to help lift the traybake out onto a cutting board. Dust icing sugar over the top and then cut the traybake into 12-14 fingers.

* To freeze, omit the dusting of icing sugar and dont cut into fingers. Wrap the traybake in a freezer bag and freeze for up to 1 month. Allow to defrost before dusting with icing sugar and cutting into fingers.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(46 ratings)

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This is just baking in the oven, already smells divine! Recipe so easy. Whilst I don't have a food processor, I used the dough hook on my Kenwood Mixer and just combined it on slow! Am trialling this recipe on other half and if it gets the tick of approval it will be made for a charity tea stall for an Open Garden next month up in the Blue Mountains.


this is a fantastic recipe, i baked a few at christmas with mincemeat and it was so popular - i make this at least once a week, i make two as it is such an easy recipe using a processor and they freeze beautifully! i have adapted it since then and our family and friends favourite is lemon curd filling! our plumber had a slice and thought it so lovely that he came round for a baking lesson!! his favourite filling is apricot jam! its easy, adaptable, freezable AND delicious!


WOW!!....I made these for a Christmas meeting we had hubby tried one & was so taken back by them he wants them rather than Mince pies so I baked another batch the next day so easy to do!

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