Low FODMAP Peach Blueberry Crostata

Name: Low FODMAP Peach Blueberry Crostata
Total time: 70 min
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)

www.fodmapeveryday.com

Our Low FODMAP Peach Blueberry Crostata is geared towards those who have passed their Polyol/Sorbitol Challenge. Easy to make & Gluten-Free.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Cooking tools:

Oven
Half-sheet pan
Parchment paper
Mixing bowl
Measuring cup
Rolling pin
Peeler
Chef's knife
Cutting board
Pastry brush
Spoon
Whisk
Cooling rack
Kitchen scale
Plastic wrap
Bench scraper

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)