Upside down blueberry crumble (gluten free & plant based)

ok this does sound a bit odd but trust me, it is divine! What started out as retro blueberry oat bars has turned into this topsy turvy summer pudding

So I had every intention to create some retro blueberry oat bars which have a shortbread crust on the bottom, a thick blueberry jelly in the middle and a crumble topping on top… but I think because I was impatient, baking them for only 20 minutes and using gluten free flour, the bottom crust didn’t fully harden. Anyway, the result is a sort of upside down crumble; it is totally delicious as a summer crumble that you could serve for friends and family over the weekend. Do tag me on instagram if you give this recipe a go.

Ingredients

crumble crust and topping

175g gluten free plain flour (or substitute for plain flour)

a pinch of salt

175g coconut oil/ plant based butter

125g light brown sugar/ coconut sugar 

100g rolled oats 

30g ground flaxseeds

blueberry filling

700g fresh/frozen blueberries (if using frozen, thaw them for a few minutes before using)

30g chia seeds 

zest of one lemon

1 tablespoon of lemon juice

1 teaspoon vanilla extract 

Method

Firstly, combine your blueberries, chia seeds, lemon zest, lemon juice and vanilla in a large bowl. Let this sit for at least 20 minutes until the chia seeds form a gel. You might have to press down on some of the blueberries/ add a splash of water to form a sort of jelly like consistency with the fruit and chia seeds.

Then mix the flour and salt before rubbing in the coconut oil/ plant based butter. Add the sugar and rolled oats until fully combined.

Press down half of the crumble mixture into a greased baking tin (preferably 33x 23cm).

Spread the blueberry jelly mixture on top of the crumble.

Top with the remaining crumble mixture and bake in a preheated oven at 180c for 20-25 minutes until golden brown and bubbling!