Barley Free Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet-tart strawberries and tangy rhubarb bubble up beneath a golden, nutty topping that smells absolutely incredible as it bakes. The filling gets its glossy, jammy texture from arrowroot starch rather than any grain-based thickener, and a hit of fresh ginger gives it a subtle warmth that makes the whole thing feel a little more special. The crumble topping leans on rolled oats and almond flour instead of any barley-containing grains, so you get that satisfying crunch without worrying about hidden ingredients that can sneak into conventional crumble recipes. Sliced almonds add extra texture and a toasty richness, while coconut oil and maple syrup bind everything together into those irresistible golden clusters. After about 40 minutes in the oven, the edges are bubbling and the topping is deeply caramelized — the hardest part is waiting the full ten minutes before digging in. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that genuinely tastes like peak summer.
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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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