Low FODMAP berry cobbler
I thought it was about time that I made a low FODMAP berry cobbler for dessert.
This delicious warm fruit dessert is a perfect end to a delicious dinner.
I made a gluten-free cobbler with blueberries and strawberries.
What is the difference between a crumble, crisp, and cobbler?
Crumbles, crisps and cobblers. They are all desserts with fruit and dough, but each version is slightly different.
A crumble has a topping of shortcrust pastry. A crisp also has a topping of shortcrust pastry, but this topping also contains oatmeal in addition to flour.
This makes the topping slightly crispier. Hence the name crisp.
Here you can find a recipe for a low FODMAP and gluten-free strawberry raspberry crisp.
Finally the cobbler. That is the recipe I am going to share with you here.
A cobbler has a cookie dough topping. You divide this dough into flattened circles over the fruit, leaving the sides of the baking dish free.
This makes a cobbler look a bit like a “cobbled road”. Hence the name.
How to make this low FODMAP berry cobbler
This recipe is made quickly. For the filling, mix the fruit you use (I used frozen blueberries and strawberries) with some cornstarch and a little sugar.
Prefer your dessert less sweet? Then you can also leave out the sugar in the filling.
You make the topping by stirring gluten-free flour, granulated sugar, baking powder, and salt together in a bowl.
Add cold butter in cubes and knead it with your fingers or mix it into a crumbly dough.
Then you make lactose-free buttermilk by mixing 100 ml lactose-free milk with 1 tsp white wine vinegar. Stir this and let it stand for a moment.
Add this to the dough little by little until you have a smooth dough that is not too wet or too dry.
To make the topping, take a little dough in your hand and flatten it into a round disk. Place this on top of the fruit.
You always place the rounds with the sides on top of each other so that a connecting layer of dough is created.
You can leave the sides of the baking dish free. This is how the “cobbled road” of the cobbler is created.
Then the low FODMAP berry cobbler goes into the oven for about an hour and then your dessert is ready!
A cobbler is best served warm with a scoop of (lactose-free) vanilla ice cream on top. An ideal dessert for Thanksgiving or Christmas.
Low FODMAP berry cobbler
- Total Time: 75 min
- Servings: 8 1x
- Diet: Gluten Free
Description
A delicious low FODMAP berry cobbler. An American dessert that resembles a crumble: dough with warm fruit. With strawberries. Low FODMAP and low in lactose.
Ingredients
- 450 g (2 cups) blueberries (fresh or frozen*)
- 200 g (1 1/3 cups) strawberries (fresh or frozen*)
- 50 g (1/4 cup) granulated sugar
- 2 tbsp cornstarch
For the topping
- 180 g (1 1/2 cups) gluten-free flour (I use Schär Mix It Universal)
- 60 g (1/4 cup) granulated sugar
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 80 g (1/3 cup) butter, cold
- 1 tsp white wine vinegar
- 100 ml (0.4 cups / 3.4 fl. oz.) lactose-free milk + a little extra for brushing
Instructions
- Preheat the oven to 180 degrees (350 F) Celsius.
- Grease a rectangular or square baking dish with butter.
- Stir the strawberries and blueberries together with the sugar and cornstarch in a bowl and divide them over the baking dish.
- For the topping, stir together flour, sugar, baking powder, and salt in a bowl.
- Place the milk in a glass or bowl and stir in the white wine vinegar. Leave it alone for a moment.
- Cut the cold butter into cubes. Add to the flour mixture and fold into the flour with two forks until you have a crumbly mixture.
- Then add the milk little by little while stirring slowly. Knead the dough into a smooth dough.
- Take a handful of dough, flatten it with your hands into a disk, and place it on the fruit. repeat until most of the fruit is covered with dough. There may be open pieces in between and you can leave the edges free.
- Brush the dough with a little lactose-free milk.
- Bake the gluten-free berry cobbler in the oven for 50-55 minutes until the topping is golden brown. Remove the cobbler from the oven and let cool for 5 minutes. Serve hot. Delicious with a little lactose-free vanilla ice cream or lactose-free whipped cream.
Notes
*If you use frozen fruit, don’t thaw it beforehand
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Oven
- Cuisine: American
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen