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Fruit Mince Slice with Crumble Top

December 17, 2012 by Tania 25 Comments

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Fruit Mince Crumble delicious!

This is the time of the year I would like to make all  kinds of special things but alas, I don’t really have the time and ….lets face it what would be the point, my adorable teenager, Skater would probably not eat any of it . He most certainly would not consider eating this Fruit Mince Crumble Slice!!

Fruit Mince crumble Slice

I had a lunch to go to the other day….and so I squeezed this in amongst the Canapés and desserts I am making for other people. It’s a good one for making ahead or making as gifts.

In the meantime, now that school is finished. I have been encouraging my school leaver to get himself organised ( for life …).

During the week he had to post off his acceptance for the course he wants to do at AIM . I received a phone call that day at work with an important question. At the post office, Skater had managed to buy an envelope and one of those stamps that looks like a piece of paper with writing stamped on it. He had addressed the envelope  (another story in itself), but he couldn’t work out where to put the stamp or how to stick it on…………………….here is the silence that met this question…surely he was joking with me?  This is where I also received quite a bit of flak from my work colleges because I told him to go back into the post office and ASK! I know that was cruel , but I am sure this was a valuable life experience for him. It remains to be seen whether anyone of his generation will ever need to post a letter, but at least he knows how to lick a stamp now…..and where it goes.

In other news, he is cooking dinner tonight. A lovely pasta dish incorporating a present he was recently given. Tell me if you have ever seen this shape pasta before?

Well neither HAD I , until now.

Here is how you put this fruit mince slice together.

First off make the fruit mince. Its very easy to make. Just put everything into one pot and simmer till reduced. You could buy fruit mince but this one tastes so good. It is not as sweet as a store bought one.

A pot of home made fruit mince

Next make the pastry base. press it into the base evenly and into each corner.

A pastry base for a fruit slice

Bake till golden and cooked through.

a baked pastry base

Spread some of that cooled fruit mince onto the top of it.

adding fruit manice to a cooked pastry base for crumble
The filling for a fruit mince slice
Topping a fruit mince slice with crumble

Then evenly sprinkle over the crumble mix. now bake for around 30 – 40 minutes or until golden

The finished balked slice
Fruit Mince Crumble Slice

You will have a little fruit mince left. try making these with your left over mince.

Fruit mince muffins- half muffin half doughnut!! Get the recipefruit mince muffins in a gold box with ribbon

Crumble slice on a grey plate with cream

Fruit Mince Slice with crumble top

I love fruit mince tarts and I love crumble. This is the best of both worlds. I first saw this done in a similar way by Maggie Beer. This is my version. This recipe uses Australian cup measurements
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Course Dessert
Cuisine Christmas
Servings 10

Ingredients
  

The fruit mince

  • 330 gm mixed dried fruit 2 cups /12 oz approx
  • 150 gm cranberries, dried 1 cup / 5.3 oz
  • 135 gm currants 1 cup / 4.8oz
  • 200 gm red cherries chopped | 7 oz
  • 150 gm orange marmalade 5.3 oz
  • 2 whole oranges zest
  • 1 whole lemon zest
  • 200 ml orange juice
  • 50 ml lemon juice
  • 1 large apple, grated 200 gm can have the skin on | 7oz
  • 90 gm brown sugar 1/2 cup, 3.2oz
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1/2 teaspoon pepper finely ground black or white or couple of grinds of fresh
  • 100 gm butter chopped | 3.5 oz

Pastry

  • 225 gm flour 1.5 cups | 7.9 oz
  • 100 gm butter softened
  • 50 gm fine sugar 1.7 oz
  • 1 whole egg beaten
  • 1/2 tsp vanilla

crumble

  • 90 gm brown sugar 1/2 cup | 3oz
  • 90 gm butter
  • 120 gm flour
  • 1/2 teaspoon cinnamon

Instructions
 

  • Set the oven to 170 C / 340F
  • You will need a 25 x 18 cm rectangular tray (10×8 in) or a square 24 x 24 cm (10 x 10 in) x approx 4 cm deep. Line the bottom with baking paper to make thew slice easy to remove when cool.
  • Sometimes I begin this step the day before so that the fruit has time to cool.
    Put all of the fruit mince ingredients including the apples into a medium pot and simmer gently stirring in the butter and jam so that it becomes shiny and sticky. This will take about 5-10 minutes. The mixture will be lightly bubbling. The liquid needs to be reduced and thickened. Set aside to cool. This can be transferred to another pot or bowl and put into the fridge to cool

To make the base

  • Put the softened butter (100 gm) in a mixer and beat/ mix/ until light, add the sugar and continue to mix until pale and light.
  • Add the egg and mix in well. Pour in the flour and mix until just combined. The dough will be soft and a bit sticky.
  • Tip the dough into the tray. Put some flour on your fingers and flatten the dough right to the edges of the tray till evenly spaced and flat. Chill in the fridge ( 1/2 an hour or till firm- you can also freeze for 15 minutes to speed this up)
  • Bake the base in a 170 C / blind ( that means without the filling), until just golden. Take out of the oven and set aside on a cake rack

Crumble mix

  • Put all the ingredients for the crumble into a mixer with the flat mixing paddle. Mix till well combined. The mixture should start to clump together in nice lumps that look like breadcrumbs. Stop mixing as soon as it is combined.
    ***This can also be done with your fingertips. A crumble must be sticky and lumpy or it will be too dry.
  • Spread fruit mince onto the pastry base about 2 cm deep and then cover all over with the crumble mix.
  • Bake till the crumble on top is golden and crispy. ( Approximately 1/2 an hour). The base is already cooked so you just need to get that crumble cooked
  • The slice is great as it is but with a little time in the fridge it becomes firmer and easier to cut

Notes

Don’t overfill the tray with fruit mince, just about 2 cm deep. You may have a little left over. If there is too much filling it will bubble and overflow down the sides of the pastry
You can use storebought mince but it is NEVER as good as this one
The pastry for this recipe is a light shortbread style pastry
See here for a video 
It can also be frozen for up to 2 months
 
*****This recipe dates back to 2010. It has been retested. Hope you like it!
Keyword baking, christmas, dessert
3.5.3226

Here they are packed and ready for Santa

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Filed Under: Biscuits, Cookies and Slices, Desserts, Holiday, RECIPES, Small Bites/ Party Food Tagged With: baking at home, Christmas cooking, Crumble, desserts, easy christmas baking, Fruit Crumble, fruit mince., holiday cooking, quick christmas baking, slices, sweat treats

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Reader Interactions

Comments

  1. Stephen

    December 7, 2020 at 8:03 pm

    Hi Tania – your note in the recipe says it will be updated to better reflect quantities. Any chance of doing this before Christmas 2020? It’s too nice a creation not to have your ultimate version.

    My very best

    Cheers from Stephen

    Reply
    • Tania

      December 12, 2020 at 6:46 pm

      Ok I’ll get onto it!

      Reply
  2. Alison

    November 29, 2019 at 12:57 pm

    This looks amazing!! Yum.

    Reply
    • Tania

      December 9, 2019 at 2:29 pm

      Thanks Alsion

      Reply
  3. marg Norcross

    January 14, 2014 at 10:39 pm

    Googled for a recipe to use left over fruit mince and came across your blog. I will be using this recipe tommorrow and like everyone else, had a good laugh about the stamp! makes me feel OLD!!

    Reply
  4. grace

    January 4, 2013 at 12:27 am

    although many of the ingredients are the same, this sounds SO much better than fruitcake! delightful!
    and though i’ve never seen pasta boobs, they look like lots of fun. 🙂
    grace recently posted..salad shmaladMy Profile

    Reply
  5. JJ - 84thand3rd

    December 26, 2012 at 3:51 pm

    hahaha that pasta is too funny! Great idea for a Christmas slice, I’d love a piece about now!
    JJ – 84thand3rd recently posted..A Merry, Cherry, White Christmas to all, and to all a good night!My Profile

    Reply
  6. Christine @ Cooking Crusade

    December 21, 2012 at 9:42 pm

    What a great idea making a mince slice! Love the way you packaged it too 🙂
    Christine @ Cooking Crusade recently posted..Christmas TrufflesMy Profile

    Reply
  7. Monica (@gastromony)

    December 21, 2012 at 4:27 pm

    I love this take on the traditional mince pie 🙂 I’d happily tuck into this with some ice cream 😀 Merry Christmas!
    Monica (@gastromony) recently posted..Cauliflower ‘Bread’My Profile

    Reply
  8. K-bobo @ Gormandize with A-dizzle & K-bobo

    December 21, 2012 at 3:27 pm

    Pasta boobs = awesome!! Also, this slice looks delicious!
    K-bobo @ Gormandize with A-dizzle & K-bobo recently posted..Succotash (American Beans and Corn)My Profile

    Reply
  9. Suzanne Perazzini

    December 19, 2012 at 3:59 pm

    I would certainly eat this fruit crumble. How amusing that your son didn’t know where to put the stamp!
    Suzanne Perazzini recently posted..Chocolate Marshmallow Slice – gluten, dairy and refined sugar-freeMy Profile

    Reply
    • MyKitchenStories

      December 19, 2012 at 5:55 pm

      Oh yes, very amusing!

      Reply
  10. BakingMyselfHappy

    December 19, 2012 at 9:39 am

    This looks delicious – I love any kind of crumble!
    BakingMyselfHappy recently posted..Sweets for Santa – Eggnog Cupcakes with White Chocolate Spiced ButtercreamMy Profile

    Reply
  11. Claire @ Claire K Creations

    December 19, 2012 at 8:55 am

    Haha I guess there is a whole generation out there who doesn’t know how to lick a stamp! Just writing that I can taste the awful things. I remember helping dad with the Christmas cards one year. Swear I got a little light-headed after a while.

    What a nice twist on fruit mince pies!

    Reply
    • MyKitchenStories

      December 19, 2012 at 5:51 pm

      Well that means you at least know where to put a stamp claire

      Reply
  12. Jennifer Wickes

    December 19, 2012 at 3:58 am

    5 stars
    This is looks absolutely amazing!! And I love mincemeat!
    Jennifer Wickes recently posted..Mayan Mocha SconesMy Profile

    Reply
    • MyKitchenStories

      December 19, 2012 at 7:05 am

      Thanks Jennifer. Its the simple version without any suet but it’s nice

      Reply
  13. 3outa4

    December 18, 2012 at 10:45 pm

    Yes, I can imagine receiving EXACTLY the same phone call……LOVE the slice – will there be any left????

    Reply
  14. thelittleloaf

    December 18, 2012 at 8:30 pm

    Yummy! I’m always up for alternative ways to use fruit mince as I’m not the biggest fan of mince pies – love all that crunchy crumbly topping 🙂
    thelittleloaf recently posted..Chai Spiced Syrup, Apple Cinnamon Crisps & an Innocent MocktailMy Profile

    Reply
  15. The Life of Clare

    December 18, 2012 at 7:46 pm

    This slice is brilliant! A crumble topping would be the best with a spicy fruit mince! Yum!
    The Life of Clare recently posted..Sweets For Santa – Fruit Mince PiesMy Profile

    Reply
  16. Angie@Angie's Recipes

    December 18, 2012 at 7:38 pm

    Gorgeous mince crumble slices! And they are so beautifully and festively packed!
    Angie@Angie’s Recipes recently posted..Poppy Striped CookiesMy Profile

    Reply
  17. yummychunklet

    December 18, 2012 at 7:47 am

    That’s an awesome name for a cookbook.
    yummychunklet recently posted..A Moment to ReflectMy Profile

    Reply
    • MyKitchenStories

      December 18, 2012 at 5:45 pm

      Really ???. You funny thing

      Reply
  18. Hotly Spiced

    December 18, 2012 at 7:09 am

    I can just imagine that I would get the same kind of phone call or worse – that Archie forgot to post off his application altogether. Teenage boys do seem to need to learn these lessons and good on you for making him do it rather than doing it for him. I love the look of your slice, Tanya xx
    Hotly Spiced recently posted..Salt GrillMy Profile

    Reply
  19. Christina @ The Hungry Australian

    December 17, 2012 at 11:26 pm

    Oh clever you – why eat a mince pie when you can eat a whole tray of mince slice? It looks so nice all packaged up, too. Great recipe, Tania. Just one thing – I think you may need to enter the hop again as I can’t find your entry in the linkytools dashboard. Would you mind trying again? Thanks!
    Christina @ The Hungry Australian recently posted..Fig, Raspberry & Ginger Ice Cream Cake (Sweets for Santa)My Profile

    Reply

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About Me

Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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