Alpha Gal Friendly Strawberry Rhubarb Crumble with Almond Oat Topping
Tart rhubarb and sweet strawberries bubble together beneath a golden, nutty crumble that smells absolutely incredible coming out of the oven. The filling gets its silky texture from arrowroot starch rather than cornstarch or flour, and a hit of fresh ginger gives it a gentle warmth that makes the fruit flavors pop. For anyone navigating alpha-gal syndrome, desserts can feel like a minefield — but every single ingredient here is plant-based, so there's no mammalian meat, dairy, or gelatin hiding anywhere in the recipe. The topping leans on almond flour, rolled oats, sliced almonds, and melted coconut oil to build real crunch and richness without a drop of butter. Maple syrup sweetens both the filling and the topping, keeping things cohesive and naturally flavored from start to finish. After about 40 minutes in the oven, the edges bubble vigorously and the topping turns a deep, satisfying golden brown that's hard to resist. Let it rest just long enough for the filling to thicken, then dig in while it's still warm.
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Learn more →Ingredients
6 servings
For the filling
- 1 lb fresh strawberries, hulled and quartered
- ¾ lb rhubarb stalks, cut into ½-inch pieces (about 2 ½ cups)
- 3 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp fresh ginger, finely grated
For the topping
- 1 cup old-fashioned rolled oats
- ½ cup almond flour
- ⅓ cup raw sliced almonds
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the strawberries, rhubarb, 3 tbsp maple syrup, arrowroot starch, and fresh ginger. Toss until the fruit is evenly coated and the arrowroot is fully dissolved with no dry pockets visible.
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