Caffeine Free Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet, jammy strawberries and tart rhubarb bubble together beneath a golden, nutty crumble that smells absolutely incredible as it comes out of the oven. The filling gets its body from arrowroot starch and a hit of fresh ginger, which keeps things bright and lively without any artificial thickeners or flavoring. Maple syrup does all the sweetening work in both the fruit layer and the topping, so every bite has that warm, caramel-like depth that refined sugar just can't quite match. The almond oat topping — built from rolled oats, almond flour, sliced almonds, coconut oil, and warm spices — bakes into satisfying, crunchy clusters that shatter beautifully against the soft fruit underneath. Every single ingredient in this recipe is naturally free of stimulants, so you never have to second-guess a label or worry about hidden additives sneaking into your dessert. It's the kind of wholesome, crowd-pleasing bake that works just as well on a weeknight as it does at a dinner party, especially with a scoop of vanilla ice cream or a dollop of whipped cream on top.
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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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