Updated: May 27, 2020
If you guys checked out my post from yesterday, it was a Blueberry Crumble that turned out pretty good. However, I really didn't want to use brown sugar so, today, I experimented with less sugar (in the form of maple with no brown sugar) and chia seeds instead of arrow root as the thickener (because any chance we get we want to ADD healing ingredients, right?). And OMG. I think this version is so much better tasting AND better for you with the chia seeds (packed with fiber, omegas and calcium), as well as reduced sugar. Check it out below and let me know what you think. Yay for summer and blueberry season!
Blueberries, bottom layer
2 Tbsp chia seeds plus 4 Tbsp water
2 cups blueberries
1 Tbsp maple syrup
Squeeze of 1/2 juicy lemon (about 2 Tbsp)
1 tsp vanilla
Crumble, top layer
1/2 cup oat flour
1/2 cup rolled oats
1 Tbsp + 1 tsp cinnamon sugar mixture* (1 Tbsp coconut sugar and 1 tsp cinnamon)
1 tsp baking powder
3 Tbsp Miyoko's butter (or 3 Tbsp coconut oil)
To make a larger amount of the cinnamon sugar, mix 1/4 cup coconut sugar (or granulated sugar of choice) and 1 Tbsp cinnamon. After using it in this recipe, you'll have leftover for your breakfast oatmeal in the morning!
How to make
Preheat the oven to 375F.
Coat a 9-inch pie dish with cooking spray.
In a small bowl, add chia seeds and water. Set aside and let side while you prepare the blueberries.
In a medium size bowl, combine the blueberries, maple syrup, lemon juice and vanilla. Toss well.
Add the chia seeds and toss again, so they coat the blueberries. The lemon juice should help the chia seeds evenly coat the berries. With a spatula, transfer into the pie dish.
To prepare the topping, combine all the ingredients, except Miyoko's butter (or coconut oil), in a medium bowl and mix well.
Melt the butter or coconut oil and and stir into the dry mixture until it fully coats the dry ingredients.
Sprinkle the topping on top of the blueberries.
Bake for 40 minutes.