BHA & BHT Free Strawberry Rhubarb Crumble with Almond Oat Topping

Bright, jammy strawberries and tart rhubarb bubble together beneath a golden, nutty crumble that smells absolutely incredible as it bakes. The filling gets its body from arrowroot starch rather than cornstarch or flour, and a little fresh ginger adds a lively warmth that makes the whole thing feel a step above your average fruit bake. Sweetened entirely with maple syrup and held together with melted coconut oil, every component here is straightforward and whole — no synthetic preservatives, no shelf-stable fats loaded with additives you'd rather avoid. That matters more than you might think, because BHA and BHT sneak into a surprising number of packaged baking mixes, flavored oats, and even some cooking oils, making a from-scratch approach like this one genuinely worth the effort. The topping combines rolled oats, almond flour, and sliced almonds for a texture that's crispy on top and slightly chewy underneath — the kind of crumble you'll want to eat straight from the dish. After about 40 minutes in the oven, the fruit is vigorously bubbling and the topping is a deep, toasty brown that practically begs for a scoop of vanilla ice cream alongside it. Let it rest just long enough for the filling to thicken, and you've got a dessert that tastes like pure summer.

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