I found two punnets of blueberries in the clearance section of the supermarket this week and snapped them up. One of the packets was a value packet with extra tiny blueberries and the other packet had more juicy offerings. I debated long and hard about what to do with them and wondered about a way to combine them with the overripe bananas on my vegetable rack. I had vague thoughts of blueberry and banana muffins – something I have to do at some point! I also had some rhubarb in the freezer though and that’s just screaming to be made into a crumble. That was when this recipe was born.
The fruit section is blueberries and rhubarb and the crumble is a healthy mixture of bananas, gluten free flour and nuts. It’s perfect for a hearty dessert but I enjoyed it for breakfast (very much so!)
Blueberry and Rhubarb with Banana Bread Crumble Topping
Fruit Layer Ingredients:
1 cup of frozen rhubarb
2 cups of fresh blueberries
1/2 cup of water
1 tbsp maple syrup
2 tsp cornflour (dissolved in water)
Add the rhubarb, blueberries, water and syrup to a pan and cook on a medium heat for 10 minutes. Add the cornflour and water mixture and cook for another 2 minutes, stirring constantly. Stand until cool.
2 overripe bananas
2 cups of gluten free flour
1 cup desiccated coconut
1/2 cup chopped nuts
1/2 cup flaked almonds
1 tsp mixed spice
3 tsp maple syrup
1/2 cup milk
In a bowl mash the 2 bananas with a fork (use a splash of milk if needed). Add the flour, coconut, nuts, almonds, mixed spice and milk. Crumble together using your fingers. It will bind together more than a traditional crumble as it is part banana bread like!
Layer the crumble on top of the fruit and press down. Cook at 180 degrees C for 35 minutes or until the crumble is golden brown and the fruit mixture bubbles over the sides.
Enjoy! I had this plain but it would be amazing with some alpro custard, cream or vegan ice cream!
What would you do with 2 punnets of blueberries?