Carrageenan Free Strawberry Rhubarb Crumble with Almond Oat Topping
Tart rhubarb and sweet strawberries bubble up beneath a golden, nutty crumble in this feel-good dessert that tastes like peak summer in every bite. The filling gets its glossy, jammy texture from arrowroot starch rather than any processed thickener, so you can skip the label-reading anxiety that comes with store-bought pie fillings and pudding mixes that often sneak in seaweed-derived additives. Fresh ginger and maple syrup round out the fruit with a warmth that feels intentional rather than accidental. The topping is where things really shine — rolled oats, almond flour, and sliced almonds come together with coconut oil and cinnamon into clusters that bake up deeply golden and satisfyingly crunchy. Everything here is straightforward pantry-and-produce cooking, with no hidden ingredients to second-guess. Let it rest those full ten minutes after it comes out of the oven and the filling will thicken into something truly spoonable and luscious rather than watery. Serve it warm on its own or alongside whatever dairy-free or conventional accompaniment you love.
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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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