– 3 ½- pounds (1.6 kg) ripe yellow peaches, pitted, peeled, and cut into thick wedges– ¼ cup (50 g) sugar– 2 tablespoons low FODMAP gluten-free all-purpose flour such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
– ½ cup (113 g; 1 stick) unsalted butter– ¾ cup v firmly packed light brown sugar– 2/3 cup (96 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
– 2/3 cup (65 g) old-fashioned rolled oats (not instant or quick oats); use gluten-free if following a gluten-free diet– ¼ cup (28 g) chopped pecans; optional– 1/4 teaspoon cinnamon– 1/8 teaspoon salt
Toss the peach wedges together ina bowl with sugar, flour, lemon juice, ground ginger if using and a pinch of salt. Set aside to sit while you make the topping.
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.