'Autumn Fruit Crumble' - Low Fodmap Recipe

 

Fruit crumble has always been a firm favourite in our household. I remember making my very first crumble in home economics class, and wondering how such a simple recipe could make such a delicious and moreish dessert.

What’s even better is its adaptability. You can choose any of your favourite fruits for the filling. If you’re like me and you can’t eat apples, you can choose these tasty autumnal fruits instead that are also low fodmap. You can swap the plain flour for a gluten free version too.

As the weather turns cooler, and the leaves start to descend to the earth, this comforting crumble is an ideal treat with a nice cup of tea or a scrumptious scoop of your favourite ice cream. Enjoy!

Autumn fruit crumble

  • Makes: 1 crumble | prep time: 10 -15 minutes | cooking time: 45 minutes | total time: 50 mins

Crumble:

  • 175g plain flour or gluten free flour

  • 110g golden caster sugar

  • 110g cold butter

  • 50g oats

Filling:

  • 3-4 sticks of rhubarb

  • 120g wild strawberries or 100g of store bought strawberries

  • 100g raspberries

  • 2 tablespoons of wild blueberry jam

  • 2 tablespoons of white sugar

Directions:

1. Preheat the oven to 356 degrees Fahrenheit / 180 Celsius. Lightly grease a baking tin, I used an enamel baking dish, but any baking tin, or loaf tin will do well.

2. In a bowl, add your dry crumble ingredients; flour, sugar, and oats.

3. Next, cut the butter into cubes and add to the flour bowl. Using clean hands work the butter into the dry ingredients with your finger tips until a fine crumble is formed. Set aside.

4. On the hob, place a pot and add a small amount of water. Add in the washed and cut fruits to the pot, along with with the blueberry jam (I recommend Bonne Maman Wild Blueberry) and sugar.

5. Bring to the boil, stir often and allow to simmer until the fruits are soft and a jammy texture is achieved.

6. Empty the fruit mixture into the cooking dish and add the crumble on top.

7. Add a few little blobs of butter on top, sprinkle with some sugar and oats and place in the preheated oven.

8. After 40-45 mins, remove from the oven and leave to cool down. Eat warm with vanilla custard or your favourite ice cream. Enjoy!

If you’ve tried my recipe, I would love to see the results. Tag me on Instagram with @lostforestjewellery, #lostforestjewellery. - Gillian x

 
 

© LOST FOREST by Gillian Corcoran. All rights reserved.

 
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