Last week, we had friends over for dinner and I wanted to end our meal with something sweet. Strawberries are phasing their way out of season here in Indiana, so I have been wanting to use Strawberries in just about everything during this time.
I love a good crumble topping, so I thought I would top my favorite fruit (strawberries) with this yummy, sweet goodness to make a low FODMAP Strawberry Crisp. It turned out amazing and is a recipe I can see myself repeating many times!
Low FODMAP Strawberry Crisp Tips
This is the kind of dessert that tastes amazing when it is warm and fresh out of the oven, but it also tastes great at room temperature. It totally depends on what works with your schedule. I used oat flour to make the crumble topping gluten free and low FODMAP. To make oat flour, I simply measure out the amount of oats in an equal measurement to the amount of flour the recipe calls for, and then I pulse the oats in a food processor until it becomes a flour mixture.
My preferred method of serving? With a little vanilla ice cream of course! While I love the creamy and cool ice cream paired with the crumbly and sweet low FODMAP Strawberry Crisp, you can absolutely serve this any way you like.
I lightened this low FODMAP Strawberry Crisp up a bit by using slightly less sugar and butter, but I promise this dish still has all the sweet flavor (my dinner guests, who also served as taste-testers for this dish, devoured their servings and claimed it tasted like something they had as kids!).
By using oats and oat flour, this dish also provides whole grains. Oats are also high in fiber, more protein than many other grains, B vitamins and a variety of minerals.
It is gluten free, easily lactose or dairy free, if you choose to use a vegan or dairy free butter this dish is easily vegan, and it is free from the top 8 major allergens.
A sweet strawberry dessert perfect for the warm months of summer.
For the Topping:
1/3 cup brown sugar
1/3 cup oat flour*
¼ teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons lactose free butter or vegan butter
1/3 cup old fashioned rolled oats (gluten free if necessary)
For the filling:
3 cups strawberries, washed and quartered
1 tablespoon corn starch or tapioca starch
2 Tbsp cane sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Spritz an 8 or 9-inch glass baking dish (any shape works) with cooking oil spray and set aside.
To make the filling, combine the quartered strawberries with the corn or tapioca starch (sometimes called tapioca flour), sugar, salt, and vanilla extract. Stir to combine then scoop into the prepared baking dish.
To make the topping, stir the brown sugar, oat flour, cinnamon and salt in a medium bowl until combined. Using forks, a pastry cutter, or your hands cut the butter into the sugar mixture until little pea-sized lumps form. Mix in the oats, then sprinkle the topping over the strawberry filling.
Place in the oven and bake for 40-45 minutes or until the topping is slightly golden and you can see the strawberries bubbling. Remove from the oven and allow to cool on a wire rack slightly before serving.
Store leftovers covered in the refrigerator for up to 5 days.
*Process 1/3 cup of oats in the food processor to make oat flour, or purchase it here.
This recipe has not been tested for FODMAPs, but all ingredients are used in low FODMAP amounts according to the Monash University app.