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Low-FODMAP & Gluten-free Peach-Pineapple Cobbler

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You can enjoy the flavor of peaches on the low-FODMAP diet! My Peach-Pineapple Cobbler is delicious and easy. Gluten-free and IBS friendly!

Ingredients

Scale

For the Filling:

  • 300 g fresh or frozen yellow peaches, peeled before chopping*
  • 600 g fresh or frozen pineapple in small chunks *
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon unsalted butter

For the Cobbler:

  • 1 cup low-FODMAP, gluten-free flour*
  • 1/2 teaspoon xanthan gum, unless included in your flour choice
  • 1/2 cup sugar
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup low-FODMAP milk*, room temperature
  • 1/4 cup unsalted butter*, melted
  • 1 teaspoon vanilla
  • Baking spray

For the Sprinkle Topping:

  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon

Instructions

Make the Filling:

  • Preheat your oven to 350 F and spray pan with baking spray
  • Place the peaches, pineapple, water, sugar, and cornstarch in a large saucepan over medium heat
  • Bring the mixture to a boil, while stirring often
  • Once boiling, remove from heat, and stir in the butter
  • Pour into a 9 by 13 inch rectangular pan

Make the Cobbler:

  • Next, use a large bowl and whisk together your LF flour, sugar, baking powder, and salt
  • In a separate cup or bowl, combine the low-FODMAP milk, melted butter and vanilla
  • Add the butter/milk mixture to the flour ingredients, and mix until just combined
  • In a small bowl, combine the topping ingredients to sprinkle over the batter
  • Using a large spoon, drop the cobbler batter over the fruit layer, evenly to cover
  • Spread with an offset spatula or the back of a spoon 
  • Sprinkle the cobbler with the sugar/cinnamon topping 
  • Place in the oven and bake for 30 minutes, or until the top is golden and the fruit is bubbly
  • Remove and allow to rest for about 30 minutes
  • Serve with low-FODMAP ice cream or whipped cream

Notes

  • 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)
  • For yellow peaches, 38 grams is one low-FODMAP serving due to sorbitol and fructose (the recipe uses about 8 servings).  You will want to peel and slice the peaches before use.  If using frozen, thaw before use and drain liquid
  • For pineapple, 150g is one low-FODMAP serving due to fructans (this is about 4 servings).  If frozen, thaw before use and drain liquid
  • I always use Authentic Foods GF Classical Blend Flour, because of my bake-off contest!
  • Butter is naturally low in lactose and low-FODMAP
  • Low-FODMAP milks include lactose-free, almond milk, oat milk

Find it online: https://rachelpaulsfood.com/low-fodmap-gluten-free-peach-pineapple-cobbler/

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