Fody's Low FODMAP Berry Cobbler

Strawberries are free of detectable FODMAPs, which makes them the perfect partner for blueberries, which are low FODMAP but in very specific portions. This Low FODMAP Berry Cobbler is very easy to make - the biscuit topping is a drop biscuit - no rolling pin required!

Choose an ovenproof dish that holds about 2-quarts (2 L) in volume. Many 9-inch (23 cm) square baking dishes will suffice for this low FODMAP dessert. 

Position rack in middle of oven. Preheat oven to 350℉ (180℃).

For the Filling: Toss the strawberries, blueberries, sugar, cornstarch and lemon juice together in a 2-quart (2 L) ovenproof decorative casserole; set aside.

For the Cobbler Biscuits: Whisk the flour, sugar, baking powder and salt together in a mixing bowl to aerate and combine.

Add butter and cut in with a hand-held pastry blender, two knives or your fingertips until the butter is cut into assorted very small uniform pieces. Add milk and egg and stir until evenly moistened and well combined.

Dollop the biscuit batter on top of the fruit filling, allowing the fruit to peak out here and there. Bake for about 45 to 55 minutes or until filling is bubbling and the biscuits are golden brown. Low FODMAP cobbler is best served warm - with our Vanilla Ice Cream if you like!