It’s the 18th of December and I haven’t started feeling the Christmas vibe yet. Normally by now, I have. Perhaps because I live alone and there are no small children around, or no Christmas tree, or perhaps it’s because I haven’t been in the malls much and seen all the festivities.
I had some intention to do a few Christmas recipes this year because I adore the food in all shapes and forms. I have done a gammon cooked in coke with a honey mustard glaze, a turkey and stuffing , as well as the best roast potatoes in the past. I tend to be a little traditional and stick with what I know and like. I also wasn’t planning any particular Christmas feast. This year I’m traveling to spend a few days with my family where I am sure I will get roped into helping prepare our Christmas dinner. It will be very traditional – it always is. There will be roast turkey with stuffing, a glazed gammon and Christmas pudding. I have offered to make my boozy cherry Christmas pudding with chocolate strudel this year, so I think this will be my main task on the 24th. I will be posting this recipe next week.
I did, however, do a series of recipes using Christmas food leftovers like cold turkey and gammon, so I will be putting these up over the next few days.
I hope this recipe makes up for things. It’s a cracker and really a whole lot easier than making mince pies. If you are like me, and love the richness of Christmas mince pies you should probably add a lot more of the mince filling to this recipe. I have kept it fairly scant and more bar-like, but it could probably do with an extra 100gs of fruit. The orange zest in the pastry is quite subtle but works so well. I love the combination of citrus with mince pies like my frangipane mince pies with orange zest.
I think Ill make another batch to take to my family. I mean this is the time for utter over indulgence right?
Oh and I find it easier to grate the final third of the pastry in order to get it into small enough crumbs for even distribution across the surface.Print
apple and mince pie crumble bars
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 square bars 1x
- 2 apples, peeled and cut into small dice
- peel of half an orange
- juice of 1 orange
- 1/4 cup sugar
- 250g fruit mince (I used Woolies)
- 40g flaked almonds
- 2 cups of cake flour (300g)
- 1/3 cup almond flour (40g)
- 2/3 cup caster sugar (170g)
- 250g chilled butter, cut into cubes
- zest of half an orange
- Finely grate the zest of half an orange then set aside. Peel the skin off the other half of the orange with a vegetable peeler, and place in a pot with 1/4 of a cup of sugar. Add the juice of the orange and bring this to the boil. Add the apples allow this to simmer over a medium heat for 5 minutes. Allow to cool slightly.
- preheat the oven to 180 C / 350 F
- While the apple is cooking / cooling – make the pastry. Place the flours, sugar, zest, butter in a food processor and pulse until a soft dough forms. Remove
- Line a 20-23cm square cake tin with baking paper. Press 2/3 of the pastry into the bottom of the tin and flatten.
- Spoon out the apples from the liquid and remove the orange peel. Mix this in a bowl with the Xmas fruit mince.
- Spread the fruit mix evenly over the surface of the pastry. Grate the remaining third of the pastry over the top. Scatter the slivered almonds and bake for 40 – 45 minutes until golden brown.
- Allow to cool, cut into squares and dust with powdered sugar
I look forward to connecting with you again in the future.