serves / makes 16
30 prep time
30 mins cooking time


Another Christmas recipe – I no it’s early but I try and eat as much mince meat as I can in the run up to Christmas I love it so much! Quite a few shops and cafes stock these Christmas crumble bars some are gluten and dairy free (Costa) and others aren’t. Earlier in the year I made a Rhubarb crumble bar so I’ve used that as the basic recipe and given it a Christmas feel. I actually used a rum and raisin mince meat I bought in Lidl that was naturally gluten and dairy free – very tasty.




For the base:

  • 90g gluten free self raising flour
  • 50g caster sugar
  • 90g dairy free spread
  • 125g gluten free oats

For the filling:

  • 400g jar of mincemeat

For the topping:

  • 50g brown sugar
  • 40g gluten free plain flour
  • 30g dairy free spread
  • 1 teaspoon ground cinnamon


  1. Preheat the oven to 180 oC
  2. Grease and line a traybake tin
  3. Make the base by mixing together the flour and caster sugar in a large bowl
  4. Rub in the dairy free spread
  5. Stir in the oats
  6. Press into the bottom of the traybake tin
  7. Bake in the oven for 15 minutes
  8. Remove from he oven and top with the mincemeat
  9. Make the crumble topping by mixing together the flour, sugar and cinnamon and then rub in the dairy free spread
  10. Spread over the mincemeat
  11. Return to the oven for 10 minutes
  12. Allow to cool in the tin before slicing into 16 little squares

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