We’re celebrating the certification of UNCLE TOBY’S oats with this delicious…
FODMAP FRIENDLY BLUEBERRY CRUMBLE DESSERT RECIPE
This recipe is sure to be a crowd-pleaser! Enjoy this warm dessert with a scoop of FODMAP Friendly ice cream with your family and friends at your next dinner party.
Serves: 8
Prep: 15 Minutes
Bake: 30 Minutes
Ingredients
Blueberry Filling
- 340g Blueberries (42.5g per serve)
- 100g Granulated Sugar
- 15g Lo-Fo Pantry Plain Flour
- 15 To 30ml Lemon Juice
Crumble
- 100g Lo-Fo Pantry Plain Flour
- 45g UNCLE TOBYS Quick Oats
- 105g Brown Sugar
- ½ Tsp Vanilla Extract
- ½ Tsp Salt
- 227g Unsalted Butter, Cubed And Softened, And A Little Extra For The Tin.
- 100g Fresh Blueberries for Garnish
- FODMAP Friendly Ice Cream To Serve
Method
- 1. Preheat the oven to 190°C. Generously butter a 9-inch round tin.
- 2. Mix blueberries with sugar, Lo-Fo Pantry Plain Flour, lemon juice (adjust amount according to the sweetness of the berries). Transfer mixture into the round tin.
- 3. For the crumble- in a large bowl, stir the Lo-Fo Pantry Plain Flour, UNCLE TOBYS Quick Oats, brown sugar, vanilla, and salt. Blend in the butter, using your fingertips or a pastry blender, and mix until well combined.
- 4. Crumble the topping over the berry mix in clumps of varying sizes.
- 5. Bake the blueberry crumble for 25-35 minutes or until the berry filling is bubbling and the oat topping is set and browned in places.
- 6. Let the crumble cool a little bit, but serve while still warm with a scoop of FODMAP Friendly ice cream, and sprinkle fresh blueberries to serve.
Certified Products Used In This Recipe
UNCLE TOBYS Quick Oats
Lo-Fo Pantry Plain Flour
This was adapted to be low in FODMAPs. Original Recipe found here.
