Chestnut Free Strawberry Rhubarb Crumble with Almond Oat Topping
Tart rhubarb and sweet strawberries bubble together beneath a golden, nutty crumble that smells absolutely incredible as it comes out of the oven. Fresh ginger runs through both the filling and the topping, giving every bite a gentle warmth that makes this feel a little more special than your average fruit crisp. Arrowroot starch does the quiet work of thickening the juices into a glossy, jammy filling that holds together beautifully once it rests. The topping leans on almond flour and sliced almonds for richness and crunch, with rolled oats and coconut oil binding everything into satisfying, craggy clusters. Many packaged crumble mixes and baked goods sneak in unexpected tree nuts — chestnuts included — so making this from scratch with a clear, straightforward ingredient list puts you fully in control. The whole thing bakes until the edges are bubbling and the top is a deep, toasty brown, and that ten-minute rest before serving is genuinely worth the patience. Serve it warm on its own or with a scoop of something cold on top for a dessert that feels both rustic and a little bit impressive.
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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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