Description
Delicious low FODMAP blueberry crumble bars. Bars with a fruit layer and crumble topping. Gluten-free and with lactose-free option.
Ingredients
Scale
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
Instructions
- 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
