These Berry Crumble Bar can be eaten as a snack or as a delicious dessert topped with a small serving of ice cream or custard (depending if you are in the elimination phase). The crumble itself is gluten free, while the fruit can be low FODMAP as long as you stick to a singular portion – although trust me – that can be a challenge! It’s all due to the fructose in the fruit. Up to 125g of blueberries and up to 58g of raspberries can be consumed in one serving on the low FODMAP diet, but essentially it will need to be a reduced portion of both to avoid FODMAP stacking (essentially having too much fructose from both of the berries at the same time). One slice of this bar should be well within that if you follow the recipe quantities below.
The preparation time for Berry Crumble Bars takes around 10 minutes, while the total baking time is 30 minutes. For this recipe you will need a 20x20cm tin (I refer to it as my brownie tin), baking paper to line it and the usual baking utensils (a large bowl, wooden spoon, weighing scales etc.)
This recipe makes 9 servings, and is best eaten on the day it’s made (or the day after). Although you can easily freeze portions to give you warm desserts during the winter. Just pop one in the oven after a Sunday roast for a delicious, warm pudding.
Berry Crumble Bars
Ingredients
- 175 g Porridge oats (gluten free if coeliac)
- 175 g Margarine
- 175 g Gluten free plain flour
- 3 tbsp Golden caster sugar (or light brown sugar)
- 3 tbsp Maple syrup
- 100 g Fresh raspberries
- 100 g Fresh blueberries
Instructions
- Line a square baking tin with baking paper and preheat the oven to Gas mark 4 or 180 degrees.
- Mix together porridge oats, butter, flour, sugar and maple syrup in a large bowl until it forms an oat-based dough.
- Place approximately two-thirds of the mixture in the baking tin and flatten. Bake for 10 minutes.
- Spread out the raspberries and blueberries on top of the base. Crumble the remaining third of the oat-based dough on top and sprinkle on top.
- Optional: To soften the blueberries prior to baking, warm through in a saucepan with a little water to make a coulis before adding to the base.
- Bake in the oven for 20 minutes or until golden. Serve immediately as dessert, or leave to cool to slice into snack bars.
If you enjoyed making these bars, you might also like to try some of my other desserts such as this gluten free Lemon Tart or this Nutty Chocolate Tart.
As always, let me know if you give this recipe a try. I love to see others enjoying tasty yet low FODMAP recipes.
Happy baking,
Alice x
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