Low FODMAP Peach Blueberry Crostata

Name: Low FODMAP Peach Blueberry Crostata
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½- pounds (680 g) ripe yellow peaches, (peeled, pitted, and cut into ½-inch (12 mm) wedges); 1 cup (148 g) fresh blueberries, washed and dried; ¼ cup (54 g) firmly packed light brown sugar; 2 tablespoons low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour); ¼ teaspoon cinnamon; Pinch salt; A couple of drops of almond extract; (optional); 1 batch Crostata & Tart Crust, (prepared and ready to roll); ¼ cup (22 g) toasted sliced almonds, (blanched or natural; optional); 1 tablespoon heavy cream; 2 tablespoons demerara (or raw sugar)

Instructions

Prep:20minCook:50min

Our Low FODMAP Peach Blueberry Crostata is easy to make using our fool-proof tart dough recipe. Monash has lab tested yellow peaches and they have a 30 g low FODMAP serving size. The serving size of this tart contains more than that, so we recommend this recipe for those who have passed their Polyol Challenge. (You could also serve much smaller wedges).

Updated at: Sat, 15 Feb 2025 05:15:34 GMT