Blueberry orange low FODMAP oatmeal crumble bars

75 Minutes (mostly cooking time) • Gluten-free • Low FODMAP • Makes 12 bars • If you like a bit of orange zest, you’ll love these super-simple buttery, sweet, and delicious bars.

INGREDIENTS:

2 1/4 cups gluten-free all-purpose flour

3/4 cup packed light or dark brown sugar

1/2 teaspoon kosher salt

2 sticks (1 cup) salted butter, at room temperature

1/4 cup granulated sugar

1 teaspoon ground cinnamon

2 cups fresh or frozen blueberries

1 teaspoon cornstarch or arrowroot

2 teaspoons vanilla extract

2 teaspoons lemon zest

1/4 cup orange marmalade (without high fructose corn syrup or other high FODMAP ingredients)

DIRECTIONS:

Preheat the oven to 350 degrees F. Line an 8x8 square inch baking dish with parchment paper.

In a large bowl, beat together the flour, brown sugar, salt, and butter, until a crumbly dough forms. If the dough seems dry, add 1 tablespoon of water.

Press 1/2 of the dough into the bottom of the prepared baking dish. To the remaining dough, add the granulated cinnamon and sugar.

In a bowl, toss together the blueberries, cornstarch, vanilla, and lemon zest. Spoon the berries evenly over the dough. Dollop the jam over the berries. Sprinkle the remaining cinnamon-sugar dough over the berries. Transfer to the oven and bake for 45-50 minutes, until the crumble is a light golden brown.

Let cool completely before cutting into the bars. Keep stored in a sealed container for up to 1 week.

Serve plain (delicious!) or with a dollop of our whipped coconut cream.

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