Description
A delicious end to a dinner: low FODMAP strawberry raspberry crisp. Perfect with some ice cream. Gluten-free and low lactose
Ingredients
Scale
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
Instructions
- If you use frozen fruit, make sure you defrost it beforehand.
- Preheat the oven to 180 degrees Celsius.
- Mix sugar and cornstarch together in a bowl.
- Add the fruit and lemon juice and stir together.
- Grease an oven dish with butter and put the fruit in it.
- Melt the butter in the microwave in short bursts or in a saucepan.
- Put oatmeal, flour, salt, and light brown sugar in a bowl and stir together.
- Add the vanilla extract and the melted butter. Stir everything together until you get a crumbly dough.
- Divide the topping over the fruit.
- Bake the crisp in the oven for about 35 minutes.
- 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
