You don't need apples to make a fantastic crisp! Behold our Low FODMAP Cranberry Crisp with Grapes & Citrus!
Position rack in center of oven. Preheat oven to 375°F (190°C). Coat the inside of a ceramic or ovenproof glass 8-inch (20 cm) square baking dish with nonstick spray; set aside.
For the Fruit Filling: Toss the grapes, cranberries and orange sections together in a bowl. Add brown sugar and cornstarch and fold everything together well. Set aside to sit while you make the topping.
For the Crisp Topping: Melt the butter in a medium-size microwave-safe mixing bowl in the microwave on low. (Or melt the butter in a small saucepan on your stove top, if you like, then transfer to a medium-size mixing bowl.) Whisk in the brown sugar, then whisk in the flour, oats, cinnamon, and salt until well combined. Use your hands to help form clumps.
Assembly: Scrape fruit mixture into prepared pan. Scatter the topping evenly over the fruit. Bake for about 30 to 35 minutes or until filling is bubbly and topping is golden brown. Let sit for 5 minutes before serving. The Low FODMAP Cranberry Crisp with Grapes & Citrus may be served warm, at room temperature, or re-warmed after cooling and is beaten the day it is made. You can store it at room temperature lightly covered with foil overnight but the topping will lose a bit of its crispness.