Bleeding Heart Crumble

Bleeding Heart Crumble

An autumnal, and slightly lighter version of a traditional mince pie.  Bursting with colour and flavour, these are just right for little fingers to hold. They also contain plenty of fruit and no added sugar.


Serves:  12

Dietary: Suitable for vegetarians, nut-free

Preparation time: 1 hour, plus 30 minutes chilling

Cooking time: 20 minutes



For the pastry:
230 g plain flour
115 g hard margarine, in small cubes
3 Tbsp cold water (add gradually and adjust if necessary)

For the filling:
¼ cup dried apricots (40 g) diced
1/8 cup sultanas (20 g)
2 tsp margarine melted (10g)
½ apple, peeled, cored & grated
nutmeg or cinnamon, optional
1½ cups raspberries (170 g), mashed with a fork
a little milk or beaten egg to stick pastry lids on and use as a glaze,



  1. To make the pastry, sift the flour, rub in hard margarine. Lightly mix in water until dough is formed. Cover in clingfilm and refrigerate for at least 30 minutes.
  2. Mix together filling ingredients, except the mashed raspberries.
  3. Pre-heat over to 220oC and grease 12-hole mince pie tin.
  4. Roll out pastry on a lightly floured surface.
  5. Cut out 24 rounds of pastry (12 with large cutter (bases) and 12 with small cutter (lids)).
  6. Line mince pie tin with larger rounds.
  7. Half fill bases with filling. Top with a little of the mashed raspberries, but reserve most raspberries to use as the sauce.
  8. Use water/milk/egg to dampen pasty and press-on lids. Make two slight steam holes in lids with the tip of a sharp knife.
  9. Optional: glaze lids with milk or beaten egg.
  10. Place in oven for 20 minutes, until golden brown.
  11. Allow cooling slightly before serving. Serve with mashed raspberry (innards) as a sauce.


This recipe has been donated by Catherine McNeill, Registered Associate Nutritionist



Per serving: per pie
Total calories: 163 kcal
Fat:  8.2 g
Saturated Fat: 2.8 g
Carbohydrate: 19 g
Total sugar: 4.2 g
Fibre:  2.6 g
Protein:  2.4 g
Salt:  0.1 6g



  • The fruit filling is sweet without any additional sugar. Using crushed raspberries as a sauce is a luxurious and fat-free option. Just one pie with its sauce is a good source of vitamin A for a 7-10-year-old.



  • Fresh raspberries may be out of season – frozen are easier to store ahead of time and a cheaper alternative.
  • For a more ordinary dessert, either custard or evaporated milk could be used as a topping. Evaporated milk is often fortified with vitamin D.


© 2021 The Caroline Walker Trust