Low FODMAP Blueberry Crisp with Almond Oat Topping

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Low FODMAP Blueberry Crisp with Almond Oat Topping

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Ingredients

6 servings

For the filling

5 cups fresh or frozen blueberries
Wyman Wild Blueberry - 15 OZ Dole Blueberries Signature SELECT Blueberries Whole Unsweetened - 48 Oz Signature SELECT Blueberries Whole Unsweetened - 12 Oz Earthbound Farm Organic Blueberries
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2 tbsp maple syrup
1 tbsp arrowroot starch
1 tsp lemon juice
½ tsp ground cinnamon

For the topping

1 cup rolled oats
Ingredient note
A serving of up to about 1/2 cup of rolled oats is low in FODMAPs. This recipe contains only about 2 2/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid rolled oats, please tap it and change its rating to Red.
½ cup almond flour
Ingredient note
A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
½ cup raw walnuts, roughly chopped
3 tbsp maple syrup
3 tbsp coconut oil, melted
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
2
In a large mixing bowl, combine the blueberries, 2 tbsp maple syrup, arrowroot starch, lemon juice, and 1/2 tsp cinnamon. Toss until the berries are evenly coated, then pour the mixture into the prepared baking dish and spread into an even layer.

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