If you are a fan of fall flavors, this Mince Crumble will put a smile on your face and in your tummy.

This recipe was birthed out of my desire to have a Mincemeat pie at Christmas, (something I enjoyed many Christmas’ growing up). This year, I didn’t have the time to make a pie so I decided to make a crumble.

(In my typical fashion, I’ll often make a new recipe, hope it turns out and bring it with me to a new function; most people make it first run of it to make sure it’s good. I like to walk on the wild side, lol).

Fortunately, this Mince Crumble turned out incredibly delicious and was the hit of Christmas desserts!

A traditional Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices. Originally mincemeat always contained meat—either beef or venison—this version is sans meat and distilled spirits. It’s vegan, gluten free and 100% delicious!

I made this Mince crumble in a large pyrex (see below). If you don’t want as much, you can half the recipe and make it in a smaller pyrex—crumbles are always forgiving.

Mince Crumble

8 cups raisins
8 medium apples, chopped
2/3 cups apple juice
2 oranges (finely grated, then juiced)
1/2 cup coconut sugar
1 tsp groung cinnamon
1 tsp ground cloves

Crumble:

1 1/2 cup gluten free oats
1 1/2 cup Brown Rice Flour or Bob’s Red Mill All-Purpost Gluten Free Flour
1/4 cup coconut sugar
1/2 cup coconut oil (melted)
1/2 tsp sea salt

In a large pot, simmer together the raisins, apples, apple juice, grated orange, orange juice, coconut sugar, cinnamon and cloves until the apples are soft.

While that is simmering, preheat oven to 350 ºF and mix together the ingredients for the crumble.

Once the apples are soft, pour the fruit mixture into the pyrex & top with the crumble mixture.

Bake at 350 ºF for 45 minutes.

Serve either warm or chilled. Top with coconut milk ice cream or coconut whipped cream—here’s a recipe to make your own or you can now find it in the freezer section of whole foods.

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