5 Minute Low-FODMAP Microwave Berry Crisp and Cobbler Recipes; Gluten-free, Vegan

Five Minute Microwave Recipes are the best. This is an easy, delicious recipe for a single serving of low-FODMAP Strawberry Crisp or Cobbler. It can be modified for other low-FODMAP fruits as well.

In only a few minutes you can enjoy a fabulous dessert in the perfect portion size.  Or double/triple the recipe for your friends!

This recipe is also both gluten-free and vegan, which means everyone will love it.

You may also want to try my low-FODMAP 5 minute Chocolate Mug Cake or my low-FODMAP 5 minute Banana Muffin in a Mug.  Or check out over 400 more low-FODMAP recipes on my blog!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP 5 Minute Microwave Berry Crisp and Cobbler Recipes; Gluten-free, Vegan

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients USING AVAILABLE FODMAP DATA AT TIME OF POSTING

Serves 1

Prep time: 3 minutes

Cook time: 60-90 seconds

Ingredients

For low-FODMAP Berry Crisp or Cobbler Bottom layer:

• 1/2 cup (about 60 g) fresh strawberries, chopped (if using frozen then defrost first)
  • You can also add in blueberries or raspberries for a mixed berry low-FODMAP crisp or cobbler
  • Be aware that the single low-FODMAP portion size for strawberries is 65 g (about 5 berries), for blueberries is 40 g (about 20 berries); for raspberries is 60g (about 10 berries)
  • It is usually OK to combine more than one serving of fruit per meal, but pay attention to your personal tolerance.  If you aren’t sure then stick to one serving for this low-FODMAP cobbler or crisp recipe
• 3/4 teaspoon cornstarch (optional, will help thicken the fruit layer as it will get very runny when heated)
• 1/4 teaspoon vanilla
• 1/2 tablespoon granulated sugar or sugar substitute such as maple syrup or sucralose sweetener (if desired)

For low-FODMAP Berry Crisp Top Layer Option:

• 1 tablespoon of coconut oil (melted)
• 3 tablespoons of quick cooking oats
• 1 tablespoon of light brown sugar
• ¼ teaspoon cinnamon
• 2 tablespoons of low-FODMAP all-purpose gluten-free flour

For low-FODMAP Berry Cobbler Top Layer Option:

• 1/4 cup gluten-free Bisquick
  • if not available in your area, see my low-FODMAP recipe swap blog for a hint on making your own at home!
• 2-3 tablespoons of low-FODMAP milk (such as almond milk, coconut milk or lactose-free milk for non-vegan version)
• 1 tablespoon coconut oil (melted in microwave for 10 seconds)
• ¼ teaspoon cinnamon
• 1 tablespoon light brown sugar

Directions

Prepare low-FODMAP Berry Crisp or Cobbler Bottom layer:

• Mix the fruit, white sugar, optional cornstarch, and vanilla together in a mug or ramekin

To prepare low-FODMAP Berry Crisp Top layer option:

• In a separate little bowl, mix the top layer ingredients to form a chunky dough:
  • Coconut oil, low-FODMAP flour, brown sugar, oats and cinnamon
• Sprinkle the oat mixture on top of the fruit
• Microwave for 60-90 seconds until the fruit starts to bubble
• Let stand for a minute, top with low-FODMAP ice cream or low-FODMAP Coconut Whipped Cream

To prepare low-FODMAP Berry Cobbler Top layer option:

• In a separate little bowl, mix the top layer ingredients to form a dough:
  • Gluten-free Bisquick, one tablespoon brown sugar, cinnamon, coconut oil and low-FODMAP milk
  • Start with 2 tablespoons milk and add more to make a dough-like consistency
• Dollop the dough on top of the fruit
• Microwave for 60-90 seconds until the fruit starts to bubble (my microwave took 60 seconds)
• Let stand for a minute, top with low-FODMAP ice cream or low-FODMAP Coconut Whipped Cream

I can’t decide which I like more- the low-FODMAP cobbler (below) or the low-FODMAP crisp…they are both too good.