Go Back
Print
horizontal image of low FODMAP strawberry peach crisp on a decorative plate and in pie plate in background

Low FODMAP Strawberry Peach Coconut Crisp

This Low FODMAP Strawberry Peach Coconut Crisp features no FODMAP strawberries with a low FODMAP amount of yellow peaches nestled under a brown sugar oat crisp topping – that happens to be made with coconut oil and makes the recipe vegan. Coconut flakes are added to the topping, too. With or without a dollop of lactose-free vanilla ice cream or yogurt, this is a fantastic homestyle dessert , that also happens to be very easy to make.

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Makes: 8 Servings
Calories: 354 kcal
Author: Dédé Wilson

Ingredients:

Fruit Filling:

  • 2- pounds (910 g) strawberries,
  • 240 g chopped peaches, skin intact, stones discarded; buy 3 peaches to be safe
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar

Crisp Topping:

Preparation:

  1. Position rack in center of oven. Preheat oven to 375°F (190°C). Coat the inside of a ceramic or ovenproof glass 9 ½-inch (24 cm) deep-dish pie dish with nonstick spray; set aside.
  2. For the Fruit Filling: Toss the strawberries and peaches together in a bowl. Add cornstarch and sugar and fold everything together well. Set aside to sit while you make the topping.

  3. For the Crisp Topping: Fold the coconut chips into the prepared topping, then use your hands to help form nice 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 Strawberry Peach Coconut Crisp 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.

Tips

• You can use unsweetened shreds of coconut in lieu of the broad flakes; the texture will just be a tad different. Do not use sweetened coconut.

FODMAP Information

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

  • 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.
  • Strawberries: This popular berry has been lab tested by both Monash University and FODMAP Friendly. Monash lab testing reports that no FODMAPs were detected in strawberries. They suggest 10 medium berries (150 g) as a serving. FODMAP Friendly gives strawberries a “pass” and pegs 10 medium berries at (140 g).
  • 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 1/4 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.

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.

Nutrition Facts
Low FODMAP Strawberry Peach Coconut Crisp
Amount Per Serving
Calories 354 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1g5%
Sodium 1mg0%
Potassium 173mg5%
Carbohydrates 60g20%
Fiber 3g12%
Sugar 11g12%
Protein 3g6%
Vitamin A 14IU0%
Vitamin C 67mg81%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.