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
Scale
- 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