Blueberry Crumble Slice – Low FODMAP

Serves: 24


  • 500g blueberries
  • ½ cup white sugar
  • 1 tbsp lemon juice
  • 1 tbsp corn starch
  • 2 ½ cups low FODMAP plain flour
  • 1 tsp baking powder
  • 230g cold butter, cubed
  • Zest of 1 lemon
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ tsp salt
  • 1 egg, beaten
  • 1 tsp vanilla extract


  • Heat oven to 180° degrees Celsius and line a 25 x 15 cm slice pan with baking paper
  • Combine blueberries, white sugar, lemon juice and corn starch in a bowl and stir to combine. Place to the side
  • Place flour, baking powder, and cubed butter in a food processor and pulse until combined and resembles fine bread crumbs. Add brown sugar, white sugar, salt, beaten egg and vanilla and pulse again until combined.
  • Press 2/3 of the flour mixture into the bottom of the lined slice pan. Flatten and press firmly. Spread blueberry mixture evenly over the top of the crumble base then sprinkle remaining crumble mixture over the top of the blueberries.
  • Bake for 45-50 minutes until golden. Allow to cool in the tin before sliding out and cutting into 24 slices.

Joanna Baker APD & RN BHSc | Mdiet

Joanna is a dietitian who loves food. Her passion for digestive health stems from a life long battle with her own IBS. This has taught her not only how debilitating living with food sensitives can be, but also how life changing it can be when they are well managed.

Joanna is trained and experienced in low FODMAP and food chemical sensitivities. She has worked in FODMAP testing and education around Australia and in the USA. Joanna isa regular contributor to FODMAPPER magazine. She is on the Adverse Food Reactions committee with Dietitians Australia and the advisory board for the Master of Dietetics at Deakin University.

What Joanna loves most though, is working with her team of dietitians at Everyday Nutrition to support clients 1:1 to resolve digestive complaints, identify triggers and learn to enjoy food again.

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