Mincemeat Crumble Bars

Delicious mincemeat crumble bars are a great alternative to mince pies, and are an ideal traybake recipe for leftover mincemeat. There's a buttery oat crumble on the top and bottom, with a thick layer of Christmas mincemeat filling in the middle. Mincemeat crumble slices are quick and easy to make, and can be gluten free and vegan if preferred.

What you'll love about the recipe

• An easy mincemeat traybake recipe, with just 4 ingredients. Mincemeat crumble bars are a much quicker alternative to mince pies! And there's no rubbing in as the ingredients are simply melted together
• A delicious festive Christmas treat, ideal for using up leftover mincemeat
• Packed with healthy wholegrain oats which are full of fibre
• These flourless crumble slices are gluten free (use GF certified oats.) You can also make dairy free vegan mincemeat crumble bars with a couple of simple substitutes

Ingredients

Mincemeat. I used this low-sugar homemade mincemeat, but you can use whichever you prefer. You'll need about two-thirds of a jar, but the measurements for this mincemeat traybake don't have to be exact.

Oats. Porridge, rolled or old-fashioned oats all work well in mincemeat crumble slices. Jumbo oats won't stick together so well. Instant oats will give a much finer textured crumble. Remember, for gluten free mincemeat crumble bars, you'll need to use certified gluten free oats.

Butter. If you prefer, you can use coconut oil or a vegan butter.

Honey. Either runny or set honey will be fine as it will be melted in a pan. For vegan Christmas crumble bars, use maple syrup.

There's no added sugar in the recipe as there's plenty of sweetness from the dried fruit in the mincemeat and the honey.

Optional ingredients

If you want extra Christmas spice in the recipe, add 1 teaspoon of ground cinnamon or mixed spice to the oat mixture.

How to make mincemeat crumble bars

Preheat the oven to 160 degrees, 140 fan. Line a 20 x 20cm baking tray with baking parchment, allowing the paper to come a little way up the sides of the tin.

Heat the butter and honey in a saucepan over a low heat until melted. Remove from the heat and stir in the oats. Mix well.

Spoon half of the oat mixture into the baking tin. Spread out evenly with the back of a spoon, and press down firmly.

Spread the mincemeat filling over the crumble base.

Add the remaining half of the crumble topping. Spread it over the mincemeat, and again firm down the mixture with the back of the spoon.

Bake in a preheated oven for 20 minutes until slightly browned. Remove from the oven and leave to cool in the tin. The mixture will firm up as it cools.

Cut into 12 bars or slices once completely cold. If you want to serve these as part of a festive spread, you can make mini bite-sized mincemeat bars.

Cook's tips

If you want a more finely textured Christmas crumble bar, either blizt the oats in a food processor, or use instant oats in the recipe. I prefer a more rubbly, chunky crumble texture so I keep the oats whole.

Storage

Store in an airtight container. I like to keep these mincemeat crumble bars in the fridge, which gives them a firmer texture. You can also store them at room temperature so they'll be a little softer and more crumbly if you prefer. This mincemeat traybake will last for up to a week if you can keep it that long!

Other healthy mincemeat recipes

If you've only got a small amount of leftover mincemeat, pop it into a baked apple, or stir it through a flapjack or crumble.

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Recipe

Please note nutritional information is per serving and is provided for guidance only.