Chicken 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 silky body from arrowroot starch and a hint of fresh ginger, which adds a gentle warmth that makes the fruit taste even brighter. Maple syrup sweetens both the filling and the topping naturally, so there's no refined sugar in sight. The almond oat topping — built from rolled oats, almond flour, sliced almonds, and coconut oil — bakes into satisfying, crunchy clusters that shatter just right with every spoonful. This is the kind of dessert that looks impressive but comes together with two bowls and a baking dish, no special equipment required. Serve it warm after that 10-minute rest and the filling will be perfectly thickened, glossy, and ready to spoon over anything you like.
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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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