Normally I am a chocolate fiend when it comes to dessert. I am a huge believer that “fruit” and “dessert” in the same sentence is sacrilege. The only time I will make an exception to this rule, is when it’s apple crumble.
Unfortunately for all us low FODMAPers out there, apples are only acceptable in small quantities – 20 grams, to be precise. Monash recently updated their app to adjust serving sizes for apples and a few other ingredients so if you’re not up to speed, update your app and check out the changes!
This crumble is very quick to make, perfectly serves one person and honestly, it’s pretty much healthy enough to eat for breakfast. Win!
Single Serve Fruit Crumble
For the fruit part
- 150 g low FODMAP fruit of choice I used berries and FODMAP friendly servings of apricot and apple
- 1 tbsp maple syrup
For the crumble part
- 1/4 cup gluten free oats
- 1 tbsp desiccated coconut
- 1 tsp cinnamon
- dash vanilla essence
- 5 pecans, chopped
- 1 tbsp rice malt syrup
Preheat the oven to 180 degrees celsius while you chop your fruit into cubes.
Add the fruit and maple syrup to a small oven-safe ramekin or dish and bake for 10 minutes or until the fruit is tender.
While the fruit is in the oven, combine the ingredients for the crumble in a bowl.
Take your fruit out of the oven and top it with your crumble mixture. Put it back in the oven for 10 minutes or until the crumble mixture is golden brown.