For the filling

500g/1lb 2oz raspberries

50g/2oz caster sugar

25g/1oz ground almonds

4 tsp vanilla extract

For the topping

110g/4oz gluten free plain flour

1 tsp gluten free baking powder

75g/3oz cold lactose free butter, diced

100g/3½oz oats

75g/3oz demerara sugar

Lactose free double cream, to serve

Serves - 4


Preheat the oven to 200C/400F/Gas 6. Put the hulled raspberries into your pie dish and sprinkle over the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients.

Now for the crumble topping: put the gluten free flour and baking powder in a mixing bowl and rub in the cold, diced lactose free butter between thumb and fingers (or in a freestanding mixer or food processor).

When you’ve finished, it should resemble rough, pale oatmeal. Stir in the oats and demerara sugar with a fork.

Tip the topping over the raspberry filling, covering the raspberries in an even layer and pressing the topping in a little at the edges of the dish.

Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.

Leave to stand for 10 minutes before serving, and be sure to put a jug of chilled lactose free double cream on the table alongside.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Raspberry and vanilla crumble