Low FODMAP Triple Berry Crumb Bars

Sweet and juicy strawberries, blueberries, and raspberries fill these buttery Low FODMAP Triple Berry Crumb Bars.

These bars came about last month because I bought too many berries. I was so excited for spring/summer produce and they were on sale! I love berries and they are so healthy I eat them pretty much every day. With the exception of blackberries, most other berries are low-FODMAP, but attention should be paid to serving sizes. (I recommend checking out the Monash FODMAP App to keep up to date on tolerable serving sizes of commonly found foods for IBS.) Strawberries, blueberries and raspberries are eaten frequently in this house.

I was worried that all the beautiful berries I bought would go bad before we had a chance to eat them, so I invented this recipe. You can use really any combination of berries, so long as the total adds up to 3 cups of berries. These bars can easily be made vegan by using coconut oil instead of butter. They taste just as good with a hint of coconut flavor. Just note that they won’t brown as much as when made with butter.

Just in time for the 4th of July, these Low FODMAP Triple Berry Crumb Bars are very patriotic with their red, white and blue ingredients. Although they do end up more of a purple color when baked……No matter the color, they are delicious!

You may enjoy these other low-FODMAP berry recipes from my collection:

• Bakery-Style Blueberry Muffins
• Strawberry, Basil & Lemon Salad with Tofu Croutons
• Chocolate Raspberry Chia Pudding

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Low FODMAP Triple Berry Crumb Bars

Sweet and juicy strawberries, blueberries, and raspberries fill these buttery Low FODMAP Triple Berry Crumb Bars.

Course Dessert

Cuisine American

Keyword bars, blueberry, gluten-free, gum-free, low-fodmap, raspberry, strawberry, vegan

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 16 bars

Ingredients

Crust and crumb topping:

• 1 1/2 cups Dianne’s Gum-Free Gluten-Free, Low-FODMAP Flour Blend
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon fresh lemon zest
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (use virgin coconut oil for vegan)

Filling:

• 6 tablespoons granulated sugar
• 1 1/2 teaspoons cornstarch
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup hulled and chopped fresh strawberries
• 1 teaspoon fresh lemon juice

Instructions

• Preheat oven to 375 degrees F. Line an 8″ square pan with foil or parchment and lightly coat with cooking spray.
• To make the crust and crumb topping, combine the flour blend (measure the flour blend by lightly spooning into the measuring cup and leveling off with the back of a knife), confectioner’s sugar, lemon zest and salt in a large bowl. Cut in the butter or coconut oil with a fork or pastry blender until crumbly. Set aside 3/4 cup of the crumb mixture for the topping. Press the remaining mixture in the bottom of the prepared pan. Bake the crust for 10 minutes.
• To make the filling, stir together the sugar and cornstarch in a large bowl. Add the berries and lemon juice and toss gently to combine. Spread berry mixture evenly over the baked crust. Sprinkle the remaining 3/4 cup crumb mixture over top of the berries.
• Bake for 45 to 50 minutes, or until bubbly and golden brown (note that if using coconut oil, the bars will not brown like they do when made with butter). Cool completely on a wire rack. Lift bars out of pan with the foil or parchment and cut into bars.

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