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closeup of Low FODMAP Cranberry Crisp with Grapes & Citrus on plate

Low FODMAP Cranberry Crisp with Grapes & Citrus

You don't need apples to make a fantastic crisp! Behold our Low FODMAP Cranberry Crisp with Grapes & Citrus!

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Makes: 8 Servings
Calories: 165 kcal
Author: Dédé Wilson


Fruit Filling:

Crisp Topping:

  • 4 tablespoons (57 g) unsalted butter
  • Scant ½ cup (100 g) firmly packed light brown sugar
  • 1/3 cup (49 g) low FODMAP gluten-free flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • Heaping 1/3 cup (35 g) old-fashioned rolled oats (not instant or quick oats); use gluten-free if following a gluten-free diet
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt


  1. 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.

  2. 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.

  3. 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.

  4. 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.


  • I love this warmed for breakfast with a dollop if thick, plain, lactose-free yogurt.
  • The topping is very easy to double. You can store the 2nd batch in a zip-top bag in the freezer for near instant crisp creation. No need to defrost. It will warm up enough while the oven preheats.
Nutrition Facts
Low FODMAP Cranberry Crisp with Grapes & Citrus
Amount Per Serving
Calories 165 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 37mg2%
Potassium 87mg2%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 17g19%
Protein 1g2%
Vitamin A 130IU3%
Vitamin C 31mg38%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.