Lamenting the fact that you can’t have apple crisp or apple pie this year? Need to lose yourself in some comfort food after the election week?

While it may not seem very fallish, this crumble dessert takes the cake! I made this batch of low-fodmap berry crisp for myself and my family ended up eating it all. To my amazement, they chose this dessert over apple pie for Thanksgiving next week.

Below is what I came up with after making a few fodmap-friendly adjustments, but you can find the original recipe here.

Ingredients

• 2 cups frozen blueberries
• 2 cups fresh raspberries
• 1 Tbsp lemon juice
• 1 tsp cinnamon
• 1/4 cup gluten-free flour
• 1/4 cup sugar
• frozen yogurt (or lactose-free ice cream)

Crumble topping

• 1 cup oats (ground into flour)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup gluten-free flour
• dash salt
• 1 stick butter

Directions

Preheat oven to 350 F. Grease an 8×10 pan.

Combine berries into a large bowl. Add flour, sugar, cinnamon, and gently mix together to coat. Place berry mixture into the bottom of greased pan.

Grind oats into a food processor until it resembles a flour-like consistency. Combine oats, flour, sugars and salt into a bowl. Melt butter and add to flour mixture. Stir until it resembles a crumble consistency. Sprinkle crumble topping over berries to cover.

Bake for 45 minutes or until berries begin to bubble. Let sit for 5 minutes. Serve over your favorite vanilla frozen yogurt or lactose-free ice cream!