Christmas Crumble Crunch Bar/Gluten Free Option Also

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Ingredients
BASE
100g Oats (Gluten Free)
200g Plain Flour (Doves Gluten Free)
100g Dark Brown Sugar
200g Melted Unsalted Butter
2 Large Egg Yolks
2 Tbsp Milk Powder
100g Mixed Dried Fruit
1 Tsp Vanilla Extract
1/8 Tsp Salt
1/4 Tsp Cinnamon
1/4 Tsp Mixed Spice
1/8 Tsp Nutmeg
FILLING
300g Mincemeat ( Check jar for Gluten Free)
CRUMBLE
100g Oats ( Gluten Free)
100g Plain Flour ( Doves Plain Gluten Free)
100g Unsalted Butter
100g Dark Brown Sugar
1 Tbsp Treacle (Mollaces)
1/8 Tsp Salt
1/8 Tsp Cinnamon
1/8 Tsp Mixed Spice
Method
Line a 8” X 8” tin. (mine is around 1 inch deep)
Pre-Heat the oven to 180C/160CFan/350F/Gas 4
BASE
Melt your butter in the microwave, and place on the side to cool.
Pour the oats, flour, salt, sugar, spices, dried fruit & milk powder into a bowl and mix them together so that they are fully incorporated.
To this, pour over the COOLED melted butter and stir in gently, until just incorporated.
Add the 2 egg yolks and give the mix a final stir and pour into the lined tin.
Level off and stab the mix with a fork, this will stop the mix rising and getting air bubbles. Do this all over the cookie dough.
Bake in the oven for 25-27 mins. You want it to look brown around the edges.
(Whilst it is in the oven move onto the crumble, so it can rest in the fridge)
FILLING
Once slightly cooled pour on the mincemeat and level it off.
CRUMBLE
Pour the oats, flour, salt,spices & sugar into a bowl and mix thoroughly. To this pour over the melted salted butter and treacle (mollaces)
Mix all of this together, I pop on a pair of gloves and get my hands in there, it comes together so much better. Pop this into the fridge for half an hour.
ASSEMBLE
Sprinkle the crumble over the top of the mincemeat and level it off, make sure the mincemeat is all “locked” in, this will stop oozing.
Return to the oven for a further 30 mins.
Allow this to cool then cut it up and enjoy.
(For a perfect slice refrigerate for an hour)
Serve with some cream, custard, or go all christmassy with brandy butter.
(The method is the same for the Gluten Free version)