Very Berry Winter Crumble

Low FODMAP berries such as blueberries and strawberries make up the center of this desert. Sprinkled with a delicious crunchy low FODMAP and gluten free crumble topping. This recipe hits all checks for a warm, cozy, delicious and healthful seasonal winter desert!

Very Berry Winter Crumble

This is a low FODMAP dessert using strawberries, blueberries and raspberries as the main fruit and a warm gluten free oat topping for the crumble.
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Prep Time 30 minutes
Cook Time 45 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3 C fresh blueberries
  • 3 C fresh strawberries quartered
  • 1/4 C granulated sugar
  • 2 tsp lemon zest
  • 2 Tbsp lemon juice freshly squeezed
The Crumble
  • 3/4 C gluten free baking flour Bobs Red Mill
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 1/2 C old fashioned rolled oats gluten free
  • 1/4 lb unsalted butter 1 stick
  • 1/2 tsp ground cinnamon
  • 1/2 tsp Kosher salt

Equipment

  • 2 Large mixing bowls, baking pan 9×9, electric mixer

Method
 

  1. Preheat oven to 350F
    Butter a pyrex baking pan- 9×9
  2. In a large mixing bowl combine the blueberries and strawberries , sugar, lemon zest and lemon juice. Place mixture into the pyrex baking pan.
  3. In the electric mixing bowl- combine the flour, granulated and brown sugars, oats, oats, cinnamon and salt. Add the butter and mic with the electric mixer on low speed until the mixture is crumbly. Sprinkle this mixture on top of the berries.
  4. Bake for 35-45 minutes until the crumble is brown and the berries are bubbly. Serve warm.