Celery Free Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet-tart strawberries and tangy rhubarb bubble together beneath a golden, nutty crumble that smells absolutely incredible as it bakes. The filling gets its glossy, jammy consistency from arrowroot starch and a hit of fresh ginger that keeps every bite bright and lively. Meanwhile, the topping layers rolled oats, almond flour, and sliced almonds with coconut oil and maple syrup for a crunch that's genuinely hard to stop eating. This is the kind of dessert that makes the whole kitchen feel warm and welcoming, and it comes together with nothing more complicated than two mixing bowls and a baking dish. Celery is obviously nowhere near a fruit crumble, but it does sneak into unexpected places like spice blends, flavored syrups, and some store-bought baking mixes — here every single ingredient is straightforward and easy to verify. Let it rest those full ten minutes before you dig in; the filling thickens beautifully and you won't lose that gorgeous bubbling syrup all over the plate.
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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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