I love a yummy crumble when the weather is cold. But this autumn, my husband started on the low FODMAP diet to try to work out if he has any food intolerances other than gluten intolerance, which we know about. And on the low FODMAP diet, you’re not allowed to eat apple. So what the hell do you put in a delicious winter crumble? Well… Why not turn it into a summery sunshine crumble instead, with this delicious recipe for gluten-free, low FODMAP pineapple raspberry crumble!
Gluten Free Low FODMAP Pineapple Raspberry Crumble Recipe
To make your gluten free, low FODMAP pineapple raspberry crumble, you’ll need the following ingredients. This is a store cupboard crumble recipe, so it’s made with ingredients you can keep in the cupboard or freezer – but you can of course use fresh fruit if you’re feeling fancy!
For the filling:
- 1 tin pineapple rings
- 1 1/2 cups frozen raspberries
- 50g caster sugar
- (1 tbsp spiced rum – this is optional as rum is high FODMAP due to the sugar content! However you may choose to risk it for a biscuit, as a single tablespoon of rum spread over 6 – 8 portions of crumble is a very small amount per serving)
For the crumble topping:
- 250g Gluten free plain flour
- 150g Butter
- 125g Sugar (golden caster is perfect)
- 50g Oats
- 50g Dessicated coconut
- 1 tsp cinnamon
Pineapple Raspberry Crumble: The Method
1. First, make the crumble topping. Put the butter, sugar, and flour into a bowl and rub the ingredients together with your fingertips until you have a mixture that resembles breadcrumbs. Sir the oats, cinnamon and desiccated coconut through the mixture.
2. Drain the pineapple rings, putting the juice from the tin into a saucepan. Chop the pineapple rings into bite-sized pieces, and line the bottom of a 15cm x 30cm casserole dish with the chunks.
3. Stud the casserole dish with frozen raspberries (no need to defrost) – see picture above. Put the leftover raspberries into the saucepan with the pineapple juice.
4. Add the sugar to the saucepan and stir over a gentle heat. For an extra bit of flavour, add the spiced rum at this point. Bring to a simmer and keep stirring over a low heat until it reaches the consistency of double cream.
5. Pour the cooked-down raspberry pineapple mix over the fruit in the bottom of your casserole dish. Don’t worry, you’re not expecting it to cover the bottom of the dish – the fruit will release more liquid when you bake it.
6. When you’re ready to bake, pre-heat the oven to 180 degrees C.
7. Cover the fruit with crumble topping, and bake for around 40 minutes or until the crumble is nicely browned. Serve immediately.
Tips and Tricks for your Pineapple Raspberry Crumble
If you fancy a more grown-up sort of pineapple and raspberry crumble, you can of course increase the rum content! Or, if you do need your crumble to be low FODMAP, you can add spiced yodka instead – vodka is low FODMAP (unlike rum, sadly) so you can have as much as you like! Here’s a recipe to make your own spiced vodka at home.
If you need to be strictly low FODMAP, be careful what you serve your crumble with, as both custard and ice cream are sadly high FODMAP. You can get lactose free custard – we’ve tried some oat custard, which was pretty tasty – or lactose free ice cream.
More gluten free recipes…
Looking for more tasty gluten free recipes? Why not try these gluten free chocolate cappuccino brownies?