Capsaicin 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 bakes. The filling gets its body from arrowroot starch, which thickens those gorgeous fruit juices into something almost syrupy without any fuss, while fresh ginger adds a gentle warmth that lifts the whole dish. The topping is where things get really satisfying — rolled oats, almond flour, and sliced almonds come together with coconut oil and maple syrup to form clusters that bake up crisp and deeply golden. Capsaicin shows up in more places than people expect, from spice blends to certain flavoring agents, so having a dessert built entirely from whole, straightforward ingredients is genuinely reassuring. Every component here is easy to verify, and nothing in the filling or crumble carries any heat-producing compounds. Let it rest those full ten minutes after it comes out of the oven — the filling tightens up beautifully and you won't lose all that gorgeous juice to the spoon. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that feels both rustic and a little bit 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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