Our Low FODMAP Tropical Crisp combines pineapple, coconut, papaya, banana, lime, vanilla and chocolate – all in low FODMAP amounts; all native to tropical climes. This is a crisp to rival the classic apple version. Easy to make and unlike any dessert you have ever had. Not much to look at, but I promise, the flavor and texture experience delivers!
For the Topping: Position a rack in the middle of the oven. Preheat the oven to 375°F (190°C). Coat a 9 ½-inch by 1 ½-inch (24 cm by 4 cm) deep-dish pie plate, or decorative ovenproof dish, with nonstick spray. Place the dish on top of a parchment- lined rimmed baking pan (to catch drips).
For the Filling: Fold all of the filling ingredients together in a medium sized mixing bowl. Scrape into the prepared baking dish. Scatter the topping evenly over the fruit.
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.