These are a lovely change from the classic mince pie and suitable for those who are gluten free (they can also be made vegan by switching the butter for coconut oil). They are sweet, salty and buttery and super quick to make - such a winner for Christmas!
Makes 24 bars
120g ground almonds
100g coconut or brown sugar
250g salted butter, chopped and melted (or ghee for those with lactose intolerance)
4 tbs pecans, chopped
Method for Christmas Crumble Bars
Pre-heat the oven to 180 degrees C/350 degrees F.
In a large bowl mix the oats, almonds, sugar and butter.
Tip 2/3 of the mixture into a 30cm x 20cm baking dish and press it down with the back of a wooden spoon until it forms a solid base. Bake in the oven for 10 minutes.
Spread the mincemeat evenly across the base and then follow with the remaining oat mixture and the pecans.
Bake in the oven for 25 minutes until golden on top.
Once cool, cut the crumble with a sharp knife that has been dipped into hot water.
If you have any leftovers, these bars keep well in the freezer for up to 4 weeks.