Crumbles are versatile. They are a wonderful summer dessert to enjoy with a scoop of low FODMAP ice cream. You’re in winter? No worries, you can use frozen fruits and add some chocolate or spices to make your crumble a comfort desert!
For a gluten-free crumble, be sure to buy certified gluten-free oatmeal.
2 unripe bananas
200g strawberries (they can be frozen)
1 cup buckwheat flour
1 cup oatmeal ( better using gluten-free certified)
1/3 cup hazelnuts, almond, macadamia and walnut mix (watch out for quantities)
1/3 cup butter, olive oil or coconut oil
1/4 cup unrefined sugar
Mix the ingredients together for the dough. Knead until you have a crumble mixture. If the mixture is too sticky, you can add some extra flour.
Clean the rhubarb, peel it and cut into pieces. Remove the stem from the strawberries if needed and wash them. Cut the banana into pieces.
Preheat our oven to 180°C.
Put the rhubarb into a pan with some sugar if you don’t like their sour taste. Bring the rhubarb mixture to a boil and cook for 5 minutes on low heat.
Add the strawberries and the cut pieces of bananas into the pan. Pour into the oven dish. Divide the crumble mixture on top
Pour the rhubarb mixture, the fruit in the dish and pour crumble pate.
Bake the crumble for 20-25 minutes in the oven, until the top has slightly browned.