8 Ingredient Blueberry Crisp (Low FODMAP)
Full of delicious wild blueberries, this summertime classic is so simple to make. This low FODMAP blueberry crisp only requires 8 ingredients - most of which you probably already have in your cupboard at home! Plus, I love that this recipe doesn't have to be picture perfect - it's made to be messy!
Servings: 5
Ingredients
Blueberries
- 4 cups fresh or frozen wild blueberries
- 1/2 lemon juiced
- 2 tbsp white sugar
- 3 tbsp gluten free baking flour I used Bob's Red Mill 1 to 1 flour
Crumble Topping
- 1/4 cup softened butter
- 3/4 cup oats gluten-free if necessary
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup gluten free baking flour
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 375°
- In a large bowl, mix blueberries, juice of half a lemon, 2 tbsp sugar, and 3 tbsp gluten free baking flour until well combined. Pour the blueberry mixture into a 2 quart casserole dish, spreading evenly throughout.
- Soften the butter by microwaving it for 10-15 seconds if it is not already soft.
- Prepare the crumble topping by combining the butter, oats, brown sugar, white sugar, gluten free baking flour, and cinnamon in a large bowl. Use a fork to mix until it reaches a crumble consistency.
- Sprinkle the crumble evenly on top of the blueberries. Bake in preheated oven for 35 minutes. Allow to cool slightly before serving.
- Optional - serve it with some lactose-free vanilla ice cream or a small serving of coconut yogurt (less than 1/2 cup is considered low FODMAP).