Low FODMAP Classic Raspberry Crumble Bars
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Learn more →Ingredients
16 servings
For the crust and crumble
- 1 ½ cups all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains about 1 1/2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid flour, please tap it and change its rating to Red.
- 1 cup old-fashioned rolled oats
Ingredient noteRolled oats only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 3 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid rolled oats, please tap it and change its rating to Red.
- ¾ cup packed light brown sugar
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, cold and cut into ½-inch cubes
For the filling
- 1 ¼ cups raspberry jam
Ingredient noteA serving of up to about 1 3/4 tablespoons of raspberry jam is low in FODMAPs. This recipe contains only about 1 1/4 tablespoons per serving, making it likely Low FODMAP.
- 1 tsp lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
In a large mixing bowl, whisk together the flour, rolled oats, brown sugar, baking powder, and salt until evenly combined.
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