Low FODMAP 'apple' crumble (gluten free)

Nut free, xanthan gum free, vegan option, low fructose

*Cups and measures are in Australian cups and measures. Use gram weights for international accuracy.

Serves 6-8 (see notes for low FODMAP)

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Prep Time 30

Cook Time 1

Course Dessert

Cuisine Food Intolerance Friendly

Servings people

1 kg jicama weighed after peeling (1.2kg ended up being 1kg after peeling for me)
50g butter
125 ml (1/2 Aus cup)* fresh lemon juice (reserve 1/4 cup or 60ml for the corn starch slurry)
220 g (1 cup)* white sugar
2 teaspoons cinnamon
20-30 g cornflour see notes
Good pinch of fine salt

Preheat the oven to 180C or 356F.
Peel the jicama and slice into small, bite sized cubed around 1cm X 1cm. Jicama is very resistant to becoming soft or overcooking, so small cubes are best here.
Heat a large pot of water over a high heat. Once boiling, add the cubed jicama and cook for anywhere between 15-30 minutes or until they reach your desired apple consistency. They don’t soften too much more in the oven, so it’s important to get the consistency right at this stage.
Once boiled, drain the jicama and return them to the pot. Add the butter, 60ml (1/4 cup) of the lemon juice, sugar, cinnamon and salt and stir to combine. Cook for 5 or so minutes or until a golden coloured syrup has formed in the pot.
Mix together the remaining lemon juice and corn starch to form a slurry. Pour the slurry over the jicama mixture and stir to combine. It should thicken quite quickly. Cook it for a minute or so, then remove it from the heat. Jicama don’t expel water as they cook, so the thickness of your ‘apple’ now will be the consistency once cooked. Add a splash of water if you prefer a saucier apple crumble. Set aside while you make the crumble.

Whisk the dry ingredients together in a medium mixing bowl. Add the cubed butter and rub it into the flour using your fingertips until a course, moist crumble forms. Add the milk and stir to combine.
Decant the ‘apple’ mixture into a 30x20cm baking dish (I use a rectangular Le Creuset)
Sprinkle the crumble evenly over the apple. Place the baking dish on a sturdy baking tray to catch any drips, and then put your crumble in the oven for 30 minutes or until the crumble is browned and the filling is bubbling up through the crumble.
Serve with ice cream or custard that works for you (lactose free, vegan, or regular if you have no lactose concerns).
Leftovers keep well in the fridge for a few days and freeze well too.

Add less corn starch (10-20g) if you prefer a saucier crumble, and more (20-30g) if you prefer a less saucy crumble.
I haven’t tried a different starch for any corn allergies, but I would suggest trying potato starch. I find it to be the next best thickener – tapioca seems to produce a more gloopy result. It thickens things more than corn starch though, so use less to suit.
I recommend white sugar for the filling. Either white or light brown sugar works for the crumble, although your crumble will be darker using brown sugar (I used brown sugar for these photos)
Use plant based butter and milk to keep this recipe vegan.
The Monash app says that jicama are low FODMAP in 75g serves or around 1/2 cup. However, they only become moderate for fructans in 250g servings, or 1 1/4 cups. This suggests there is considerable wiggle room as to what constitutes a low FODMAP serve, and it likely higher than 75g
This low FODMAP apple crumble contains 1kg of jicama. All other ingredients are low or no FODMAP, so it is only the jicama we need to focus on.
1kg of jicama divided between 6 people is 160g jicama per person. This is still within a potentially low FODMAP serve. It is important to note that you should assess your own tolerance - you might be able to eat more or less.

Keyword gluten free low fodmap, low fodmap apple crumble, low fructose

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