Crumb Topped Berry Slab Pie - Gluten Free & Low FODMAP
This low FODMAP Crumb Topped Berry Slab Pie feeds a crowd and is gluten free! Make sure to pre-bake the crust for the crispest result.
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Cooking tools:
- Baking pan
- Oven
- Rolling pin
- Aluminum foil
- Pie weights
- Parchment paper
- Mixing bowl
- Spatula
- Microwave
- Measuring cup
- Whisk
- Cooling rack
- Kitchen scale
- Pastry brush
- Stove
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 1 recipe for our double crust All Butter Pie Crust
- 1 pound (455 g) strawberries, (hulled and quartered)
- 6 ounces (170 g) raspberries
- 1 dry pint (551 ml) blueberries
- 1 cup (198 g) sugar
- 1/4 cup cornstarch
- 1 teaspoon lemon juice
- 4 tablespoons (57 g) unsalted butter, (cut into pieces)
- 1/2 cup (107 g) firmly packed light brown sugar
- 6 tablespoons (54 g) low FODMAP gluten free all-purpose flour, (such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour)
- 6 tablespoons old fashioned rolled oats, (not quick or instant; use gluten free, if following a gluten free diet)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
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