Vegan Mincemeat Crumble Bars
Vegan mincemeat crumble bars - mince pies in a quick and easy to make traybake form! A crunchy, oaty biscuit base and crumble topping are filled with sweet, fruity mincemeat. It can all be made in one bowl and is much easier than rolling out pastry!
Servings 9 people
Ingredients
- 180 g (1 ½ cups) plain (all-purpose) flour
- 150 g (1 + ⅔ cups) porridge oats
- 100 g (½ cup, firmly packed) light brown soft sugar
- rounded ¼ teaspoon baking powder
- ½ teaspoon cinnamon
- pinch salt
- 175 g (¾ cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cold and diced
- 411 g (14 ½ oz) jar mincemeat
Instructions
- Preheat the oven to 190°C/170°C fan/375°F/gas mark 5. Grease a 20 cm/8 in square cake tin and line it with baking parchment.
- Mix together the oats, flour, baking powder, sugar, cinnamon and salt in a large bowl.
- Add the cold vegan butter and rub it in using your fingertips until the mixture resembles breadcrumbs and no lumps of butter remain.
- Tip about two thirds of the mixture into the prepared tin. Spread it out level and pack it down very firmly. Pop the rest of the mixture in the fridge.
- Bake for about 15-20 minutes until pale golden.
- Spread the mincemeat evenly over the base. Scatter over the rest of the crumble mixture and press it down very lightly.
- Bake for about 25-30 minutes until golden.
- Leave the bars to cool in the tin for 20 minutes then carefully transfer them to a wire rack. Leave to cool completely before slicing.
Notes
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- The bars will keep in an airtight container at room temperature for around 4 days. They can also be frozen.
- I make nine large squares, but you could also cut them into twelve fingers.
- See post above for tips, details and step-by-step photos.