Beef Free Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet-tart strawberries and tangy rhubarb come together in a bubbling, jammy filling that smells absolutely incredible as it bakes. Fresh ginger adds a gentle warmth that makes the whole thing feel a little more grown-up, while maple syrup and arrowroot starch keep the filling glossy and perfectly thickened without any fuss. The topping is where things get really good — rolled oats, almond flour, and sliced almonds create a crumble that bakes up deeply golden and satisfyingly crunchy, held together with coconut oil and more maple syrup. Every single ingredient here is plant-based and naturally free from any animal-derived additions, so there's nothing to second-guess or swap out. It's the kind of dessert that looks impressive straight out of the oven but comes together with two bowls and a baking dish. Let it rest those full ten minutes before you dig in — the filling tightens up beautifully and you'll get clean, luscious scoops rather than a runny puddle. Serve it warm on its own or with a scoop of your favorite dairy-free ice cream for something truly special.
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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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