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.
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. defrost.
The crisp is ready to use or may be frozen in a zip-top bag for up to a month. No need to
If You Can Tolerate:
Our recipes are based on Monash University and FODMAP Friendly science.
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.