Low FODMAP Blueberry Crumble Bars (Gluten-free)
Today is my 25th birthday! It feels like quite a special age, as it is one-quarter of a century, so I won’t let it go by unnoticed 😉 According to my standards a birthday is not a birthday without cake! I prefer serving homemade cakes on my birthday and this week I am taking on the challenge to bake six different things. I am celebrating my birthday next weekend with friends, I baked cakes for work today and last weekend I also celebrated my birthday with my family. Six cakes is a little crazy, but if you want to serve low FODMAP cakes, you usually have to bake them yourself. So that’s what I did 🙂 These low FODMAP blueberry crumble bars turned out very well. In less than 10 minutes after my family had arrived, everything except one little piece of crumble was gone. So, I think it is safe to say that this recipe was a success.
The crumble bars are very easy to make and you can also vary with the fruits that you put in it easily. Strawberries or raspberries or a combination of those is also very nice I think. If you don’t eat low FODMAP you could also turn it into apple crumble bars. The crumble bars can also be served for dessert. For dessert, they are best if they are still a little warm with a scoop of (low FODMAP) ice cream on top, mmm!
Will you let me know if you have made my low FODMAP blueberry crumble bars? I would love it if you would let me know what you think about the recipe by leaving a reaction and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.Print
Delicious low FODMAP blueberry crumble bars. Bars with a fruit layer and crumble topping. Gluten-free and with lactose-free option.
For the bottom and the crumble
- 350–400 g (2 1/2 cup – 3 cups) gluten-free flour (make sure the flour doesn’t contain ingredients that are high in FODMAPs)
- 210 g (1 3/4 stick) cold butter (you can also replace this with lactose-free margarine to make the recipe lactose-free)
- 200 g (1 cup) sugar
- 5 g (1 + 1/4 tsp) baking powder
- 1 egg, at room temperature
- a pinch of salt
- A square 26 cm (10 inch) baking tin
For the fruit layer
- 400 g (4 cups) blueberries (I used frozen blueberries that I defrosted first)
- 1 tbsp sugar
- 1 splash of lemon juice
- 1 tbsp cornstarch
- Pre-heat the oven to 180 degrees Celsius.
- Cut the butter into cubes and put all ingredients for the bottom/crumble together in a bowl. Knead with your hands until you have a crumbly dough. Make sure the butter is mixed well into the dough mixture and that you don’t have large chunks of butter in the mixture.
- Layer a baking tin with baking parchment and divide half of the crumble mixture over the bottom. Press it into the bottom with your fingers.
- Mix the blueberries together with the sugar, lemon juice and corn starch. Divide the blueberries over the dough in the baking tin.
- Divide the other half of the crumble dough on top of the blueberries. Bake the crumble bars in the oven for 35-40 minutes. The crumble bars are done when the top has browned slightly.
- You can serve the low FODMAP blueberry crumble bars by themselves, but it is also great with a bit of lactose-free whip cream.
- Prep Time: 20 min
- Cook Time: 40 min