Mince Pie Crumble Tart

mince pie crumble tart

This post is for all you Christmas traditionalists. The readers who love nothing more than cosying up with a steaming mug of tea or hot chocolate and a warm mince pie.

I’m not really sure why, because I HATE candied peel with a passion, but I love nothing more than a warm mince pie and a dollop of cream. Perhaps it’s simply their association with this time of year, or perhaps it’s because they taste cosy and comforting.

But, whatever the reason, I LOVE them! Anyway, this Mince Pie Crumble Tart takes mince pies to the next level. Or, at least, it does in my opinion!

mince pie tart

I made mine with homemade mincemeat (but then forgot to write down the recipe – oops!), but you can make this however you fancy. Store-bought, gift-given, homemade…any mincemeat will do!

This tart is vegan-friendly and also has a delicious, buttery, gluten-free base, made of ground almonds and oat flour. The crumble topping is similar – oats and almonds – but tastes so delicious, and works with any crumble you make at home. One to keep!

mince pie crumble

Anyway, the combination of the delicious tart base with the festive flavours of mince meat and the buttery crumble work beautifully together – especially when served warm with ice cream or whipped coconut cream. SO delicious!

If you want something ever so slightly different to your usual Christmas mince pies, then this is your answer!


Sam x

Mince Pie Crumble Tart


  • Makes one 20 inch tart
  • For the base –
  • 1 1/2 cups ground almonds
  • 1 cup oats
  • 2-3 tbsp date syrup or brown rice syrup
  • 3.5 tbsp butter, vegan or otherwise, melted
  • 1 tsp vanilla paste
  • Zest one orange
  • Pinch salt
  • For the mincemeat –
  • 1 410g jar good quality mincemeat (store-bought or homemade – I used homemade)
  • 3 Jazz apples, cored and chopped
  • Zest one orange
  • Juice one orange
  • 2 tbsp butter
  • Splash water
  • For the crumble topping –
  • 1 cup ground almonds
  • 3/4 cup oats
  • 2.5 tbsp maple syrup
  • 1 tbsp coconut sugar
  • 1.5-2 tbsp butter, vegan or otherwise, softened
  • 1 tsp vanilla paste
  • Method:
  1. Start by preheating the oven to 170C, then grease a loose-bottomed tart tin (I used a 20cm tin).
  2. Start by making your mincemeat filling. Gently heat together the ingredients for the filling in a pan, cooking gently until the apples are softened, adding a splash of water if needed. Remove from the hob, and set aside.
  3. Blitz your oats into a flour, then stir in the remaining ingredients for the base. Bring together with your hands until a ‘dough’ is formed. Add a touch more oat flour if the mix is too sticky, or a splash more of melted butter if it’s too dry. Press into your tin, bringing it up the sides and smoothing with the back of a spoon. Place in the oven to bake for 8-10 minutes, or until golden.
  4. In the meantime, make your crumble topping by rubbing the ingredients together with your fingers until you get a crumbly mixture.
  5. Spoon the mincemeat into the base of your tart, then scatter over the crumble. Place in the oven to bake once more for a further 8-10 minutes, or until the crumble topping is golden and the mincemeat bubbling.
  6. Serve warm with ice cream or whipped coconut cream and enjoy!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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