200g blueberries

500g raspberries

juice 1 orange

2-4 tbsp caster sugar

For the cobbler

85g cold lactose free butter, cubed

200g self-raising gluten free flour

50g rolled oats

100g soft brown sugar

150ml full-fat lactose free milk

2 tbsp demerara sugar

Lactose free ice cream, to serve


Heat oven to 190C/170C fan/gas 5. Put the blueberries and raspberries into a 1-litre baking dish, add the orange juice and shake over most of the sugar.

Taste a raspberry first to gauge whether you will need all the sugar or not.

To make the cobbler, whizz the lactose free butter, gluten free flour, soft brown sugar and a pinch of salt to fine breadcrumbs in a food processor.

Mix in the lactose free milk and oats to make a very soft, spoonable dough.

Dollop the dough over the fruit in blobs and sprinkle with demerara. Bake for 55 mins or until the top is golden and cooked through and the berries bubbling.

Recipe adapted from: Good Food

Low FODMAP Recipe and Gluten Free Recipe - Raspberry & blueberry cobbler
*We recommend the help  of a registered dietician IBS  FODMAP Home
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon