Banana and Melon Crumble

I had some fruit to use up and couldn’t think of anything more interesting than a smoothie other than crumble. I didn’t expect it to be a winner, but the surprising combo is actually delicious! This makes four small-ish portions or will feed two or three hungrier mouths. Given the limitations on fruit consumption in terms of FODMAPs, it’s best to go easy and have small portions of desserts like crumble - serve with dairy-free ice cream or homemade lacto-free custard (or both!). The final product is roughly equal parts fruit and crumble in this recipe, but you can obviously use more or less fruit to change the ratio if you prefer - the cooking time shouldn’t change much.


For the fruit:
  • ½ galia melon, peeled, seeded and thinly sliced
  • 1 banana, sliced
  • 1 cm ginger, finely chopped
  • Sprinkle of cinnamon
  • Splash of triple sec / cointreau / orange juice
  • 1 tsp good vanilla bean paste
For the crumble topping:
  • 1 tbsp granulated sugar
  • 2 tbsp dark or light brown sugar
  • 2-3 tbsp coconut oil, melted (can also use butter or other oil if preferred)
  • 2 tbsp oat bran
  • ½ cup oats
  • ¾ cup low-FODMAP granola (make your own reliably low-FODMAP breakfast cereal)


  • Preheat oven to Gas 5 (375 degrees F, 190 degrees C, 175 degrees C Fan)
  • Mix all of the fruit ingredients together in an oven-proof dish, or mix in a bigger bowl and transfer to the oven dish if it’s easier.
  • Make the crumble: mix the oil and sugars together and add the rest of the crumble ingredients and mix until well coated.
  • Pour the crumble mixture on top of the fruit and even out the top, pressing down lightly.
  • Cook until golden brown on top and bubbling at the sides, 20-30 minutes.