serves / makes 16
30 prep time
30 mins cooking time
Description
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.
Enjoy!
Fx
Ingredients
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
Method
- Preheat the oven to 180 oC
- Grease and line a traybake tin
- Make the base by mixing together the flour and caster sugar in a large bowl
- Rub in the dairy free spread
- Stir in the oats
- Press into the bottom of the traybake tin
- Bake in the oven for 15 minutes
- Remove from he oven and top with the mincemeat
- Make the crumble topping by mixing together the flour, sugar and cinnamon and then rub in the dairy free spread
- Spread over the mincemeat
- Return to the oven for 10 minutes
- Allow to cool in the tin before slicing into 16 little squares