FODMAP Friendly Mixed Berry Crumble

August 20, 2015
FODMAP Friendly Mixed Berry Crumble

I madly miss eating stewed fruit and apple crumble but this recipe is a great FODMAP friendly alternative. I can’t actually remember the last time I ate and apple or a pear, I use to be an apple a day person though. There is nothing better than chomping into a crispy sweet apple but I guess we all have to make sacrifices don’t we?

Over the weekend I attended a welcoming lunch for a friend’s new little baby girl. It was a wonderful day with plenty of food, she comes from a beautiful Greek family. I volunteered to make panna cotta and decorated them with mixed berries (hence the left over mixed berries for this recipe), edible flowers and pink Persian fairy floss. They went down a treat, but I’m not 100% sure how they compared sitting next to a Burch & Purchase cake! Unfortunately I didn’t take a photo to share with you, but they were very pretty. I wish edible flowers were easier to source as they can really finish a dish perfectly. However living in country Victoria they are not as readily available, but maybe I’ll just have to plant some in my garden to harvest myself!

We also went and had a look at new ovens, we are currently replacing the very standard one that is in our kitchen now that has a tendency to burn the bottom of everything unless there is a baking tray underneath what you are cooking. Not great for someone who loves cooking and is using it all the time!! I have no idea what to get though, I want something that is going to be reliable and stand the test of time. Ultimately I’d love to get a side by side configuration that has two separate ovens, but unless we lose a lot of bench space the capacity of each oven is just a bit on the small side. I’d love to hear what ovens you all have in your kitchens and what you think of them? In the meantime, you’ll probably have more luck baking these crumbles than me!

FODMAP Friendly Mixed Berry Crumble

Serves 6


400g mixed berries

4 tbsp maple syrup

Juice of 1 lemon

1/2 tsp vanilla essence

1/2 cup gluten free plain flour

1/4 cup shredded coconut

1/4 cup rolled oats

2 tsbp raw sugar

1/4 tsp baking powder

1/4 cup coconut oil


1. Preheat your oven to 200°C. While this is happening place the berries, maple syrup, lemon juice and vanilla in a small pot. Bring to a simmer and allow to cook until the juices thicken. Remove from heat.

2. Place the flour, coconut, oats, raw sugar, baking powder and coconut oil in a mixing bowl and mix on a low speed until the mixture resembles breadcrumbs. Alternatively you can rub the coconut oil in by hand.

3. Spoon the berries into 6 small ramekins then top with the crumble topping. Place on a baking tray (to catch any drips) and bake for around 15 – 20 minutes or until golden on top. You can place under the grill for a few minutes at the end if you want a really golden finish.

4. Serve warm straight out of the oven, they are delicious with a dairy free ice-cream!

And that’s how to get your crumble fix!




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  • Reply Stephanie April 1, 2016 at 1:25 pm

    This is to die for! I had three helpings in one day. Thank you. My only suggestion would be to offer F degrees for cooking and ‘cups’ for berries. I am new to the fodmap diet and am craving treats like crazy. This hit the spot.

    • Reply Melissa April 6, 2016 at 12:26 pm

      Thanks Stephanie! How did you go with having the three servings in one day? Hopefully all ok! Appreciate the improvement suggestions too!

  • Reply Christmas In July...August - life, loves & liz July 22, 2016 at 1:12 pm

    […] mixed berry crumble […]

  • Reply Wendy April 22, 2017 at 12:16 pm

    My daughter cannot eat coconut on her FODMAP diet. I would leave out the coconut and substitute nuttelex for the coconut oil if I were to make this recipe.

    • Reply Melissa October 18, 2017 at 10:59 pm

      Perfect substitute Wendy! Your daughter is lucky to have a creative Mum to cook for her.

  • Reply Maree Waldock December 11, 2017 at 9:41 pm

    I can totally relate to your opening comments. I really miss apples in my life, too – partly the texture, something with crunch, but also the convenience of a healthy snack. (I’ve eaten more potato crisps, salted nuts, commercial biscuits and drunk more soft drink to sustain myself since being put on this low FODMAP diet 15 months ago than I’ve ever eaten before in my life! And, yes, I do cook real food, but everything seems so light, and then there’s the dose-dependent issue ie. only 1 cup of rice or pasta, etc.)
    I am looking forward to trying this recipe. I imagine it can be cooked in one large amount rather than individual ramekins. Would this alter the cooking time, at all?

    • Reply Melissa December 15, 2017 at 5:12 pm

      It does make snacking that bit harder doesn’t it Maree! Cooking time won’t really vary it you make in a larger amount as the fruit is already cooked, it’s just the golden crunch you’re looking for so should take much longer.

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