Sweet, juicy strawberries topped with a slightly sweetened oat topping. Enjoy this low fodmap strawberry crisp as is or top it with ice cream if your belly can tolerate it!

This is such an easy recipe to put together. If you have been strawberry picking and have extra strawberries like we do this is a must-try! Even better make this for Mother’s Day. This is always one of my mom’s favorite desserts for her birthday or Mother’s Day. If you live somewhere where you can get rhubarb that would also be a delicious addition!

Ingredients for low fodmap strawberry crisp

Strawberries – I ended up halving the strawberries and depending on the size you are making your crisp will depend on the amount you need. I used ~ 2 cups of halved strawberries to fill my 8 x 8 baking pan.
GF old-fashioned oats – I used Bob Red Mill GF oats. Make sure your oatmeal is gluten-free. I would use old-fashioned and not quick cooking for this recipe. Quick cooking will result in a mushy topping instead of a crisp and crunchy one.
GF flour – helps bind everything together.
Unsalted butter – 1/4 cup cubed. You want to make sure it’s still cold and not room temperature.
Cinnamon, optional
Brown Sugar – 1/4 cup, can add up to 1/2 cup if you like your crisp sweeter. Be careful adding too much if you have fructose intolerance.

Steps to make crisp

Grease an 8×8 baking dish with cooking spray. Hull and slice strawberries and place in baking dish.
In a small bowl combine 2 cups of GF oats, 1/4 cup GF flour, 1 tsp cinnamon (optional), and 1/4 cup of brown sugar together until combined.
Add 1/4 cup of cold cubed unsalted butter to the oat mixture and using fingers combine by squeezing/mashing butter into the oat mixture until the mixture is crumbly.
Top strawberries with crumbly oat mixture and spread evenly to cover strawberries
Bake at 350 degrees preheated oven for 30-45 minutes until browned on top and bubbly around the edges. Let cool slightly and enjoy.

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