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Vegan Low FODMAP Crisp Topping

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We love fruit crisps and this Vegan Low FODMAP Crisp Topping is versatile enough for your favorite fruit filling. You can see it showcased in our Low FODMAP Strawberry Peach Coconut Crisp. We have combined brown sugar, oats, low FODMAP flour, cinnamon, salt and melted coconut oil for a super simple topping. Make a double batch and freeze half to use later! And we give you several variations in the Tips section of the recipe.

looking down into a bowl of vegan low FODMAP crisp topping in a glass bowl on a dark surface

About Oats

We have an extensive article called Explore An Ingredient: Oats, which we suggest you read for basic background.

We use old-fashioned rolled oats in many of our recipes. If you want to make sure that they are gluten-free, then make sure to buy a product that states that on the label. It is not necessary from a FODMAP perspective, but of course you can buy and use what you need for your own reasons.

One thing I will mention is that in our markets many of the organic oats and the gluten-free oats are a thicker texture than conventional rolled oats, and they do not work the same way in many recipes. For the record, we use Quaker Oats in the Test Kitchen for standardization.

Unrefined Coconut Oil vs. Refined Coconut Oil

I usually make my crisp toppings with butter but to create a vegan option, I turned to coconut oil. If you use refined coconut oil the topping will not have much coconut flavor. If you want to highlight the coconut flavor, then use unrefined coconut oil.

Coconut oil will be a solid texture at cool room temperature, and liquid if warm. It is very easy to melt in the microwave, which is what I do all the time.

Ingredients For Vegan Low FODMAP Crisp Topping

 

Ingredients for Vegan Low FODMAP Crisp Topping

How To Make Vegan Low FODMAP Crisp Topping

I like to combine the dry ingredients first so that they get evenly mixed before adding the oil. Here they are simply dumped in a mixing bowl.

Vegan Low FODMAP Crisp Topping ingredients in a glass bowl

Then use a whisk, spoon or spatula to combine.

mixing together dry ingredients for Vegan Low FODMAP Crisp Topping ingredients in a glass bowl

Then the oil is mixed in.

adding melted coconut oil to Vegan Low FODMAP Crisp Topping dry ingredients in a glass bowl

TA DA! Easy peasy.

Finished Vegan Low FODMAP Crisp Topping ingredients in a glass bowl

It is so simple to make that we highly encourage you to make a double batch and freeze half. Then, the next time you are at the farmers market and cannot resist the fresh fruit, you will be ready to make crisp in a flash.

closeup of Finished Vegan Low FODMAP Crisp Topping ingredients in a glass bowl

If you want a One-Bowl Method, see the Tips.

looking down into a bowl of vegan low FODMAP crisp topping in a glass bowl on a dark surface
5 from 1 vote

Vegan Low FODMAP Crisp Topping

We love fruit crisps and this Vegan Low FODMAP Crisp Topping is versatile enough for your favorite fruit filling. You can see it showcased in our Low FODMAP Strawberry Peach Coconut Crisp. We have combined brown sugar, oats, low FODMAP flour, cinnamon, salt and melted coconut oil for a super simple topping. Make a double batch and freeze half to use later!

Low FODMAP Serving Size Info: Makes enough topping to cover a 9-inch (23 cm) or 9 ½-inch (24 cm) pie plate of fruit filling. Recommended serving size is 8 portions.

Makes: 8 Servings
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Dédé Wilson

Ingredients:

Preparation:

  1. Place the brown sugar, flour, oats, cinnamon and salt in a mixing bowl and whisk to combine well. Whisk/stir in the melted oil until all the ingredients are evenly mixed. The crisp is ready to use or may be frozen in a zip-top bag for up to a month. No need to defrost.

Tips

If You Can Tolerate:

  • Fructans: If you have passed your wheat fructan challenge you may use conventional all-purpose flour. Use weights for best results.

Variations:

  • One-Bowl Method: You can melt the coconut oil in a large microwave safe bowl, then whisk/stir in all of the other ingredients. Our directions above are one bowl but have assumed you have melt your oil - which would be another container to clean!
  • Coconut Version: Fold in ½ cup (20 g) broad unsweetened coconut flakes to the crisp topping after the other ingredients have been combined.
  • Nut Version: Fold in ½ cup (50 g) chopped nuts, such as almonds, walnuts or pecans to the crisp topping after the other ingredients have been combined.
  • Spiced Version: Add ground spices of your choice, such as more cinnamon, and/or cardamom, and/or ginger, for instance. Just add with the cinnamon and salt.

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Almonds: Both Monash University and FODMAP Friendly have lab tested whole almonds, and their results vary from one another. Monash says that a Green Light low FODMAP portions is 10 whole almonds at 12 g, but a high FODMAP portion is 20 whole almonds at 24 g. FODMAP Friendly gives them a “Pass” at 30 g or ¼ cup.
  • Dried Coconut: Dried coconut has been lab tested by both FODMAP Friendly and Monash University. Monash states has established that the low FODMAP amount is ½ cup (30 g).
  • Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
  • Pecans: Monash and FODMAP Friendly have both lab tested pecans. Monash says that a low FODMAP serving size is 10 pecan halves or 20g. The small print tells us that they are not High FODMAP until they reach a 100 g serving size, or about 40 halves. You might notice that on the FODMAP Friendly app the image is for pecans in the shell. We have asked FODMAP Friendly for clarification and they told us that the ¼ cup (30 g) low FODMAP serving size is for nuts OUT of the shell and is approximately 15 pecan halves.
  • Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
  • Walnuts: Both Monash University and FODMAP Friendly have lab tested walnuts. FODMAP Friendly gives them a “Pass” at ¼ cup (30 g) portions. Monash lists the same gram amount as low FODMAP and pegs the volume at 10 walnut halves.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Course: Basic, Dessert
Cuisine: American

Nutrition

Calories: 268kcal | Carbohydrates: 35g | Protein: 2g | Fat: 15g | Sodium: 73mg | Fiber: 1g | Sugar: 18g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

Here it is on our Low FODMAP Strawberry Peach Coconut Crisp

vertical image of low FODMAP strawberry peach crisp on a decorative plate and in pie plate in background