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Gooseberry crumble bars on plate

Upside down gooseberry crumble bars

Mandy Mazliah
These upside down gooseberry crumble bars make the most of one of Britain's most unusual seasonal fruits. Packed with oats and nuts for energy and nutrition and refined sugar free.
5 from 3 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Snack
Cuisine British
Servings 12
Calories 179 kcal


  • 360 g gooseberries
  • 125 g oats
  • 100 g almonds
  • 100 g vegan butter or dairy free spread
  • 1 small banana roughly mashed
  • 4 tablespoons Tate & Lyle agave nectar


  • First prepare the 360g gooseberries. Wash them then snip off the ends if there are spiky bits. Place in a small non-stick saucepan, cover and cook over a low heat for 10-15 minutes until starting to break down. Stir occasionally.*
  • Pre-heat the oven to 180°C fan/200°C/gas mark 6. Prepare a 20cm square cake tin by lightly greasing the sides and lining the base with greaseproof paper.
  • Grind 125g oats and 100g almonds in a food processor until you have a powder.
  • Add 100g vegan butter, a mashed banana and 4 tablespoons agave nectar. Pulse until combined.
  • Scrape out into the cake tin and level the surface. Pour the gooseberries over the top and bake for 20-25 minutes until cooked through.
  • Remove from the oven and allow to cool slightly in the tin before cutting into squares or slices.


  1. If you prefer you can add a couple of spoonfuls of agave nectar to the gooseberries while cooking them. I quite like the slightly tart taste of gooseberries so I don't usually add any sweetener at this stage.
  2. Nutritional information is approximate and is intended as a guide only.


Calories: 179kcalCarbohydrates: 19gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 55mgPotassium: 189mgFiber: 4gSugar: 6gVitamin A: 411IUVitamin C: 9mgCalcium: 35mgIron: 1mg
Keyword gooseberry crumble bars
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