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A plate with low FODMAP strawberry raspberry crisp with a golden spoon

Low FODMAP strawberry raspberry crisp

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  • Author: Karlijn
  • Total Time: 45 min
  • Servings: 8-10 1x
  • Diet: Gluten Free


A delicious end to a dinner: low FODMAP strawberry raspberry crisp. Perfect with some ice cream. Gluten-free and low lactose



For the fruit filling

  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • 300 g (10.6 oz) raspberries (I use frozen raspberries)
  • 300 g (10.6 oz) strawberries (I use frozen strawberries)

For the crisp

  • 100 g butter (6 3/4 tbsp), melted
  • 125 g (1 1/2 cup) oatmeal (use gluten-free oatmeal if you have to follow a strict gluten-free diet)
  • 125 g (1 cup) gluten-free flour (I use Schär Mix It Universal)
  • 100 g (1/2 cup) light brown sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract


  1. If you use frozen fruit, make sure you defrost it beforehand.
  2. Preheat the oven to 180 degrees Celsius.
  3. Mix sugar and cornstarch together in a bowl.
  4. Add the fruit and lemon juice and stir together.
  5. Grease an oven dish with butter and put the fruit in it.
  6. Melt the butter in the microwave in short bursts or in a saucepan.
  7. Put oatmeal, flour, salt, and light brown sugar in a bowl and stir together.
  8. Add the vanilla extract and the melted butter. Stir everything together until you get a crumbly dough.
  9. Divide the topping over the fruit.
  10. Bake the crisp in the oven for about 35 minutes.
  11. Are you going to serve the fruit crisp right away? Then let it cool outside the oven for 15 minutes, so that it is not too hot.
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Dessert
  • Method: Oven
  • Cuisine: International