​I adore mince pies, with rich buttery pastry and my homemade mincemeat but not everyone likes mince pies, they may say “ too much pastry” or “ too much mincemeat” or “too fattening”. I have family members that are celiac and need gluten free recipes so this recipe was developed for them to eat also mincemeat slices are a healthy whole food alternative to mince pies that I think you will love. You can make them with gluten free porridge oats and flour or use the usual oats and flour.
If you follow my mincemeat recipe this bake is also vegan.
The mincemeat used in this recipe is my “ Quick and easy mincemeat” that I developed to use when I was on the Christmas Bakeoff, I liked it so much that I make it as my “ go to “ mincemeat. 

As this is a cooked recipe the mincemeat can be stirred into ice cream for a delicious desert or folded into an Eaton mess recipe instead of soft fruits.

​Festive Mincemeat and Apple Squares

I adore mince pies, with rich buttery pastry and my homemade mincemeat but not everyone likes mince pies, they may say “ too much pastry” or “ too much mincemeat” or “too fattening”. I have family members that are celiac and need gluten free recipes so this recipe was developed for them to eat also mincemeat slices are a healthy whole food alternative to mince pies that I think you will love. You can make them with gluten free porridge oats and flour or use the usual oats and flour.
If you follow my mincemeat recipe this bake is also vegan.
The mincemeat used in this recipe is my “ Quick and easy mincemeat” that I developed to use when I was on the Christmas Bakeoff, I liked it so much that I make it as my “ go to “ mincemeat. 

As this is a cooked recipe the mincemeat can be stirred into ice cream for a delicious desert or folded into an Eaton mess recipe instead of soft fruits. 

Mincemeat

Ingredients
 2 medium sized Bramley apples around 150g when peeled
150g light brown sugar
150ml cider
Zest and juice of 1 small orange
Zest and juice of 1 small lemon
30g unsalted butter ( or use a vegan butter)
100g raisins
 25g pre-soaked Californian prunes, chopped
50g dried cherries, chopped
50g dried cranberries, chopped
150g sultanas
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3 tablespoons brandy
3 tablespoons of orange liqueur
( if you do not wish to use alcohol you may add 6 tablespoons of freshly squeezed orange juice)

Or use ready made Mincemeat.

Method 
Peel and grate the apples and place in a large pan with the brown sugar, cider , zest and juice of the orange and lemon. Stir well and place on a medium heat. Gradually bring to the boil stirring frequently until the apples are soft.
Add the butter, dried fruits and spices to the pan stir well and simmer until thickened (about 30 - 40 minutes).
Remove from the heat and allow to cool completely. Once cool stir in the brandy and the orange liqueur, or the orange juice
The mincemeat can be packed into jars or into fridge containers until needed. It will easily last a year.

To make the crumb mixture
What you will need
A shallow baking tin 28cm x 18cm ( 11x 7) that has been well buttered 

Ingredients
160g vegetable margarine
75g soft brown sugar
230g wholewheat flour ( gluten free optional)
110g porridge oats ( gluten free optional)
Pinch of cinnamon
250g mincemeat 
100g stewed brambly apples

Method
Set the oven for  160C fan, 200C, 400F, gas mark 6

1. Place the margarine and brown sugar in a large pan and gently warm until the margarine is melted and becomes liquid, stir with a wooden spoon to make sure there are no lumps of sugar left.
2. In a bowl mix the oats, flour and pinch of cinnamon together, then begin adding them to the sugar mixture stirring well with each addition until thoroughly combined.
3. Spoon half the mixture into the prepared baking tin and with the flat of your hand or a broad fish slice press down firmly all over and especially in the corners. The more firmly you press in the mixture the less crumbly the base will be.
4. Spoon the mincemeat onto the base and spread evenly with an off set spatula,
5. Spoon the stewed apples over the mincemeat and spread over the mincemeat.
6. Using a tablespoon spread the remaining oat mixture over the top and ensure it covers all the apples then press down firmly and evenly all over.
7. Bake on the middle shelf for about 20 minutes until the top is lightly tinged brown.
8. Remove from the oven, with a sharp knife cut into 12 squares and place the tin on a cooling rack until completely cold.
9. Store in an airtight container for up to 2 weeks or freeze for up to 2 months.