This simple summer dessert is bursting with fruit flavour and just the right amount of sweetness! The flourless low FODMAP crumble topping gets a boost of omega 3 fatty acids and plant-based protein from hemp hearts and there is plenty of tummy soothing fibre from the fruit and oats. Use any fruit combination you love to take advantage of what's in season.
5cupspeaches and blackberries, fresh or slightly thawedI used 4 cups peaches + 1 cup blackberries
1tablespoonfreshly squeezed lemon juice
Low FODMAP Crumble Topping
1 ¼cuprolled oatsgluten free if needed
½cup hemp heartsI use Planet Hemp (not celiac friendly)
¼cupchopped pecans or pecan pieces
¼cupextra virgin olive oilor avocado oil or melted coconut oil
¼cuppure maple syrup
½teaspoonpure vanilla extract
Preheat oven to 350° Fahrenheit (175°C) and lightly grease a 9x9 baking dish with oil
In a medium bowl, mix the fruit with sugar, arrowroot, lemon juice, ginger and cinnamon and pour into baking dish.
Wipe out the bowl and then use it to mix the oats, hemp hearts, pecans, olive oil, maple syrup, vanilla, cinnamon and salt.
Spread the crumble topping evenly over the fruit and then place the baking dish in the oven. Bake for 40-45 minutes or until crumble topping looks golden brown and fruit mixture is bubbly.
Let cool for at least 10 minutes and then serve warm or at room temperature. Will keep on the counter, loosely covered for two days or in the fridge for 3-4 days.
If wanting to make a low FODMAP dessert, keep to the serving size, and substitute a mixture of rhubarb and strawberries. You may wish to 1-2 tbsp of extra sugar to the fruit as rhubarb is a bit tart. The sweetness of the crumble will depend on the sweetness of the fruit you are using. Taste your fruit; if it's super sweet, you might not even want any added sugar on it! If it's not ripe…or you just like your desserts sweeter, add an extra tablespoon or two of maple syrup to the fruit mixture.