Low FODMAP Blueberry Crumble Slice

Ingredients

MAKE GLUTEN FREE

Makes 15 servings

Crumble Base

156   white sugar
420   gluten free self raising flour*
0.25   salt
0.5   ground cinnamon*
1   guar gum (or xanthan gum) (optional)*
250   dairy free spread (olive oil spread or butter)*
1   large eggs

Crumble Filling

52   white sugar
445   blueberries (fresh or frozen)
3   corn starch*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • baking tin 20cm by 30cm (12 inch by 8 inch)

Low FODMAP Blueberry Crumble Slice

Last updated Apr 8th, 2019

PREP IN 30 MIN
COOKS IN 30 MIN
SERVES 15

BY Alana Scott
DIETITIAN REVIEWED BY Kate Watson (RD)
FEATURED IN Baking, Dessert, Snacks, Vegetarian Options

This blueberry crumble slice is just so yummy –  no one will be able to tell it’s low FODMAP, gluten and dairy free! This slice is perfect as a dessert or afternoon treat. I recommend serving it warm with low FODMAP ice cream. Make sure you limit your serving size to one piece, so you don’t have too many blueberries in one sitting. This slice can be popped in the freezer and saved for a later date.

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Nut Free
  • Soy Free
SHOW NUTRITION

Ingredients

MAKE GLUTEN FREE

SERVES 15

Crumble Base

156   white sugar
420   gluten free self raising flour*
0.25   salt
0.5   ground cinnamon*
1   guar gum (or xanthan gum) (optional)*
250   dairy free spread (olive oil spread or butter)*
1   large eggs

Crumble Filling

52   white sugar
445   blueberries (fresh or frozen)
3   corn starch*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • baking tin 20cm by 30cm (12 inch by 8 inch)

Nutrition per serve

    | |
Calories 307
Fat 13.9g
Saturates 2.1g
Protein 2.6g
Carbs 42.1g
Sugars 17.7g
Fibre 1g
Salt 0.2g
Iron 0.7mg
Calcium 40.8mg
Calories 307
Fat 13.9g
Saturates 2.1g
Protein 2.6g
Carbs 42.1g
Sugars 17.7g
Fibre 1g
Salt 0.2g
Iron 0.7mg
Calcium 40.8mg
Calories 307
Fat 13.9g
Saturates 2.1g
Protein 2.6g
Carbs 42.1g
Sugars 17.7g
Fibre 1g
Salt 0.2g
Iron 0.7mg
Calcium 40.7mg
    | | |
  1. Preheat the oven to 180°C (350ºF) bake function. Grease a 20 x 30cm (7.9 inch by 11.8 inch) baking pan. If you want you can line the pan with baking paper.
  2. Place 3/4 cup of sugar, 3 cups of gluten free self rising flour, salt and ground cinnamon into a medium sized bowl. Mix well. If using guar gum (or xantham) then add it now. The gum will help the mixture be less crumbly but you don't have to use it. Mix the gum through the dry ingredients.
  3. Lightly beat the egg in a small bowl. Place the dairy free spread (olive oil spread or butter) in a bowl and soften slightly in the microwave (you want it soft to touch but not melted). Pour the soft dairy free spread spread and the egg into the dry ingredients. Blend using a fork until the wet ingredients have absorbed into the dry ingredients. Then rub the mixture between your fingers until it turns into quite large moist crumbs.
  4. Pat half of the mixture into the pan. It needs to be pressed in firmly until the dough forms a smooth layer.
  5. Add the blueberries evenly to the baking pan until they cover the dough. In a small bowl mix together the 3 teaspoons of corn starch and 1/4 cup of sugar. Then evenly sprinkle the sugar mixture on top.
  6. Crumble the remaining dough over the blueberry mixture.
  7. Bake in the oven for 30 minutes or until top is slightly golden. Let the slice cool before cutting it into 15 pieces. Serve warm with a side of low FODMAP icecream. Remember to only have 1 piece in a sitting. This slice also freezes well.

Buying Tips

Check that the cornflour (corn starch) is made from maize and not wheat.

Guar gum or xanthan gum help gluten free baking to stick together and rise. They are often found in the gluten free section of the supermarket or in a health food store.

Make sure the self raising flour is gluten free. I used one made from a mixture of rice flour, maize starch, tapioca starch, sugar, raising agents (450, 500), vegetable gum (Xanthan). Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Gluten Free Tips

Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.

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Author: Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More

Professional Reviewer: Kate Watson (RD)

Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until sh... Read More