Who fancies trying crumble-topped mince pies this season? These treats bring together the festive charm of classic mince pies with the comforting crunch of an oat crumble. They’re quick to assemble, easy to bake and a delicious way to lift your Christmas baking.
A crisp shortcrust pastry base is spooned with sweet, spiced mincemeat and finished with an oat and cinnamon crumble. The contrast of buttery pastry, fruity mincemeat and crunchy oats makes these mince pies a standout addition to any festive spread.
The oat crumble adds extra texture and warming cinnamon aroma that really gives the mince pies a seasonal boost. If you prefer, leave the cinnamon out or adjust the spice to taste.
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Ingredients
How to make
Top tips
Serving suggestions
Equipment
Variations and substitutions
Storing/making ahead
FAQs
Other recipes you might like
Recipe
Cinnamon is a favourite spice for winter baking and pairs perfectly with mincemeat. The crumble topping is easy to make in advance and can even be frozen, so these mince pies are a great choice when you want a crowd-pleasing bake with minimal fuss.
Why you’ll love these crumble-topped mince pies
These pies are festive, comforting and put a clever twist on the traditional mince pie. The oat crumble adds flavour, texture and aroma while keeping the recipe simple.
They smell amazing while baking and the combination of spiced mincemeat and cinnamon-scented crumble really gets you into the holiday spirit. Using ready-made shortcrust pastry and jarred mincemeat makes this recipe quick enough for busy schedules.
Crumble-topped mince pies Ingredients
Scroll to the recipe card at the end for full quantities and an easy-to-follow method.
Shortcrust pastry
Store-bought shortcrust pastry keeps these mince pies simple to prepare. Just roll it out, cut circles and press into a 12-hole tray. If you prefer to make your own pastry, use your favourite shortcrust recipe.
Mincemeat
Ready-made mincemeat from a jar works brilliantly for speed and consistency. If you enjoy making preserves, a homemade mincemeat adds a luxury touch—but shop-bought mincemeat is perfectly fine for quick festive baking.
Oat crumble topping
The crumble is a blend of flour, oats, sugar, butter and a pinch of cinnamon. Make a larger batch and freeze it to keep on hand; you can sprinkle it on straight from the freezer before baking.
How to make mince pies with a crumble topping — step by step
Press rolled pastry into each hole of a lightly floured 12-hole fairy cake tin.
Spoon around a teaspoon of mincemeat into each pastry case, leaving a little room for expansion.
Lightly brush beaten egg or milk around the pastry edge to help the crumble stick.
To make the crumble, mix oats, plain flour, golden caster sugar and cinnamon in a bowl.
Add cold unsalted butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
Use your fingertips to combine the ingredients; the texture should be slightly coarse and sandy.
Heap a small amount of crumble over each filled pastry case and bake until the crumble is lightly browned and the pastry base is golden.
The finished pies should have a golden base and a slightly browned, crunchy crumble topping.
Top tips
- Use an egg or milk wash so the crumble adheres and the edges brown nicely.
- Dust with a little cinnamon sugar after baking for extra flavour and visual appeal.
- Freeze unbaked pies on the tray, then transfer to a bag once partially frozen. Bake from frozen—add a few minutes to the cooking time.
Serving suggestions
Serve warm with a generous scoop of vanilla ice cream, a dollop of clotted cream or a spoonful of thick double cream. Reheat in the air fryer for a few minutes or microwave briefly in short bursts.
Equipment
Pastry cutters, a rolling pin, a 12-hole fairy cake tin and kitchen scales make the job easier.
Substitutions and variations
Vegan version
Use vegan ready-made shortcrust pastry and a vegan mincemeat. Replace butter in the crumble with plant-based margarine for a fully vegan bake.
Cranberry mincemeat
Swap the usual mincemeat for a cranberry-based mincemeat for a tart, fruity alternative that pairs well with the oat crumble.
Alternative toppings
If you want to try something different, consider grated chocolate, puff pastry tops for extra lift, or a scattering of flaked almonds for crunch.
Storing and making ahead
Freezing
Freeze uncooked pies on the tray for an hour, then remove and store flat in a container or freezer bag. Bake from frozen and add a few minutes to the cooking time. This method preserves shape and saves time on busy days.
Top Questions
What is mince pie filling made of?
How long do homemade mince pies last?
Why do we eat mince pies at Christmas?
What’s actually in mince pies?
Do Americans have mince pies?
Crumble-topped mince pies — FAQs
What is mince pie filling made of?
Mincemeat is a festive mix of dried fruit, citrus zest, spices and traditionally suet. Modern mincemeat is sweet, richly spiced and no longer contains actual minced meat.
How long do homemade mince pies last?
Stored in an airtight container in the fridge, homemade mince pies will keep for several days; for longer storage, freeze them for up to six months.
Why do we eat mince pies at Christmas?
Mince pies are a long-standing Christmas tradition in the UK. Historically they were associated with religious symbolism and seasonal celebrations and have become a festive staple served throughout the holiday period.
What’s actually in mince pies?
Mince pies consist of a pastry shell filled with mincemeat—dried fruit, spices, nuts and often suet or a suet alternative—topped with pastry or, in this recipe, a crunchy oat crumble.
Do Americans have mince pies?
Mince pies are much more common in the UK than in the US, but you can find them in speciality bakeries and among cooks who enjoy British holiday recipes.
Other recipes you might like
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Recipe
Crumble Topped Mince Pies
Sisley White
Pin Recipe
Equipment
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Pastry cutters
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Rolling Pin
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12 hole cupcake tin / fairy cake tin
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Kitchen Scales
Ingredients
Mince Pie Ingredients
- 1 sheet shortcrust pastry (approx. 350g)
- flour for dusting
- 300 g mincemeat
- 1 egg
Crumble Topping
- 150 g plain flour
- 150 g unsalted butter
- 75 g golden caster sugar
- 100 g rolled oats
- 1 teaspoon cinnamon (optional)
Instructions
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Preheat the oven to 180ºC / 360ºF.
Making the Mince Pies
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Unroll ready-made shortcrust pastry or use your homemade dough. Lightly dust a 12-hole fairy cake tin with flour and cut circles slightly larger than each hole. Press the circles into the tin to form bases.
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Fill each pastry case with mincemeat, leaving a small gap at the top so the filling doesn’t overflow as it heats.
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Whisk an egg and brush a light glaze around the pastry edges to help the crumble topping adhere.
Crumble Topping
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Combine the flour, caster sugar, rolled oats and cinnamon, then add the cold diced butter. Rub with your fingertips until the mixture resembles coarse crumbs.
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Spoon a little crumble over each filled mince pie to lightly cover the mincemeat.
Baking
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Bake in the preheated oven for 15–20 minutes, until the crumble is lightly browned and the pastry base is golden.
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Let the pies cool slightly in the tin before removing. Serve warm with ice cream or cream.
Air Fryer method
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Air fry at 180ºC / 360ºF for about 15 minutes, checking after 10 minutes. Allow to cool slightly before serving.
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Reheat in short bursts in the microwave or for a few minutes in the air fryer until piping hot.
Notes
Nutrition
Nutrition information is approximate and provided as a guideline.