Breastfeeding Friendly Strawberry Rhubarb Crumble with Almond Oat Topping
Bright, jammy strawberries and tart rhubarb bubble together beneath a golden, nutty oat topping — this is the kind of dessert that makes the whole kitchen smell incredible. The filling is sweetened with maple syrup and thickened naturally with arrowroot starch, so there's no refined sugar or cornstarch to second-guess. Fresh ginger adds a gentle warmth that ties the fruit and the crumble together in a way that feels a little fancy without any extra effort. For anyone paying close attention to what goes into their body right now, every ingredient here is whole, recognizable, and intentional — rolled oats, almond flour, sliced almonds, coconut oil, and real fruit, full stop. Oats are a longtime favorite in nursing-friendly kitchens, and paired with the natural goodness of almonds and ginger, this crumble earns its place on the table beyond just tasting amazing. Let it rest for those ten minutes after it comes out of the oven — the filling thickens beautifully and the first scoop will hold together perfectly. Serve it warm on its own or with whatever topping makes you happiest; either way, you've earned it.
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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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