Rhubarb and raspberry maple crumble (FODMAP friendly, DF, GF)

I love rhubarb and love that it is low FODMAP. This recipe worked perfectly for a Sunday lunch dessert and the maple crumble crust gives it that edge over your typical crumble! You can lower the sugar / use sugar alternatives if you want to lessen the sugar content.

P.s. my measurements for this recipe may be a bit off as I made this off the top of my head. Just taste as you go along and tag me on insta @lenashappytummy if you think anything’s too off!

The fruit 

500g rhubarb, chopped into thumb-sized pieces

A generous handful of raspberries

50g brown sugar

Tbsp nutmeg

The topping

3 tbsp loFO maple syrup e.g. tesco/sainsbury’s own

120g gluten free oats

40g gluten free plain flour

4 tbsp brown sugar

80g dairy free butter/spread

Tbsp cinnamon

The Method

  1. Preheat oven to 200’c, 180’c fan, gas mark 6.
  2. Stew the rhubarb and raspberries by mixing them with the sugar and nutmeg and stirring on a low heat until soft.
  3. Make your topping by rubbing the oats and flour with the butter, cinnamon and sugar to create quite a crumbly mixture. Put this into a cake tin or ovenproof dish and cover with the maple syrup, add more if you please!
  4. Put this in the oven for around 10-12 mins until it is slightly caramelised/ has become yummy.
  5. Assemble your fruit mix in an ovenproof dish and pop the crumble mixture on top.
  6. Put in the oven again and leave for 20 minutes or until the fruit mix is bubbling up. Careful the top does not burn.Optional: add some extra sugar or maple syrup on top before you put it in the oven!

And that’s that! Easy. Don’t forget to tag me on instagram @lenashappytummy or on Facebook – Lena’s Happy Tummy if you liked this recipe or have tried it yourself!

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