Add the raisins, currants, sultanas, dried cranberries, mixed peel, chopped cooking apple, unsalted butter, light brown soft sugar, ground cinnamon, mixed spice and lemon zest to a large pan.
Heat the mixture together on a low heat until the unsalted butter has melted and the mixture has mixed together.
Turn up the heat to a medium heat and simmer the mixture for about 10 minutes.
Remove the pan from the heat and let the mixture cool.
Once cooled, stir through the brandy.
Crumble
Preheat the oven to 200ºc/180ºfan and line a 9x9" square tin with parchment paper.
In a large bowl, add the rolled oats, plain flour, light brown soft sugar, baking powder and unsalted butter.
Rub the ingredients together with your fingers until the mixture resembles bread crumbs and there are no large lumps of butter left.
Pour 500g of the oaty crumble mix into the lined tin and press down firmly.
Pour the mincemeat onto the base crumble and spread
Sprinkle over the rest of the crumble mix
Bake the bars in the oven for 30+ minutes, or until golden and beautiful.
Leave the bars to cool fully before portioning. Refrigerating them can sometimes make this easier.
Notes
The mincemeat will last in sealed and sterilised jars for up to six months.
You can also use shopbought mincemeat instead! You'll need the same total amount - 600-800g works well.
For alcohol free, use something such as apple juice.