Black Pepper Free Strawberry Rhubarb Crumble with Almond Oat Topping
Bright, jammy strawberries and tart rhubarb bubble up beneath a golden, nutty crumble that smells absolutely incredible as it bakes. The filling gets its body from arrowroot starch and a hit of fresh ginger, which keeps things lively without leaning on any warming spices that might sneak in unwanted heat. Avoiding black pepper in baked goods is usually straightforward, but spice blends and pre-made crumble mixes can be sneaky — building this topping from scratch with oats, almond flour, cinnamon, and ground ginger means you stay in complete control of every ingredient. Coconut oil and maple syrup bind the topping into satisfying, crunchy clusters that shatter just enough when you dig in with a spoon. The combination of sliced almonds and almond flour gives the crumble a rich, toasty depth that feels far more indulgent than the ingredient list suggests. Let it rest for a few minutes after it comes out of the oven so the filling tightens up into something scoopable and glossy. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that genuinely earns its place at the table.
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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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