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