500g blueberries

4 tbsp maple syrup

50g lactose free butter, cut into pieces

50g gluten free plain flour

50g rolled oats

25g golden caster sugar

½ tsp ground cinnamon

25g flaked almond (optional - do not exceed)


Heat oven to 200C/fan 180C/gas 6. Place the blueberries, in the base of a large heatproof dish. Drizzle over half the maple syrup and roast for 10 mins.

Meanwhile place the lactose free butter, gluten free flour, oats, sugar and cinnamon in a bowl and rub the lactose free butter into the mixture until you have rough crumbs.

Stir in the almonds (if using), then sprinkle over the blueberries. Drizzle the top with the remaining maple syrup and bake for 15 mins until the top is golden. Serve with lactose free custard.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Maple blueberry crumble
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