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Mincemeat Crumble Slice Recipe

A twist on the much loved Christmas classic, these gluten free mincemeat slices are made with a polenta shortbread base and are topped with buttery crumble and almonds.

Mincemeat crumble slice birds eye view

Delicious cold, but also try serving warm with cream or some brandy butter - absolutely delicious.


1 x polenta shortbread base (find the recipe in our cookbook or here)

1 x 411g jar of mincemeat - or the equivalent weight of homemade

70g sorghum flour

55g ground almonds

65g butter, cubed

55g toasted flaked almonds

25g light muscovado sugar

Icing sugar (optional), for dusting

Birds eye view of mincemeat crumble slice


Make up the gluten free polenta shortbread as per the recipe and bake for 15 - 20 minutes, until golden and just firm. Remove from the oven and leave to cool in the tin.

To make the crumble topping, pop the sorghum flour, ground almonds and cubed butter into a bowl. Use your fingertips to rub the butter into the dry ingredients until the texture is like breadcrumbs (alternatively, you can pulse the ingredients briefly in a food processor - take care not to over process.)

Stir in the muscovado sugar and the toasted flaked almonds.

Spread the mincemeat evenly over the shortbread and then top with the crumble mixture. Press down very gently to help the crumble stick to the mincemeat, but don’t flatten.

Pop the whole thing back into the oven for a further 20 minutes or so, until the crumble has crisped slightly and the edges are starting to darken.

Either allow to cool completely or serve after 10 - 15 minutes whilst still warm.

For more festive, gluten free recipes, why not take a look at our Jolly Christmas Cake recipe or our Christmas Shortbread Biscuits recipe?

1 mincemeat crumble slice



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