Artificial Food Coloring Free Strawberry Rhubarb Crumble with Almond Oat Topping
That bubbling, golden crumble is exactly the kind of dessert that makes a kitchen smell incredible — tart rhubarb and sweet strawberries softened with maple syrup and a hint of fresh ginger, all tucked under a crunchy almond oat topping. Every single ingredient here is whole and recognizable, which means no synthetic dyes, no mystery additives, and none of the neon-pink colorings that sneak into so many packaged fruit desserts and baking mixes. The vivid ruby color in the filling comes entirely from real strawberries doing what they do best. Arrowroot starch thickens the juices naturally as everything bubbles away in the oven, giving you that glossy, jammy filling without any artificial stabilizers. The topping gets its deep golden color from coconut oil, almond flour, and a good long bake — no food coloring needed to make it look stunning. Letting it rest for ten minutes after it comes out of the oven is the hardest part, but it makes all the difference for a filling that holds together beautifully in the dish.
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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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