Citric Acid Free Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet, jammy strawberries and tart rhubarb bubble up beneath a golden, nutty crumble that smells absolutely incredible straight out of the oven. The filling gets its body from arrowroot starch rather than anything citrus-derived, and a touch of fresh ginger adds warmth without relying on any acidic additives or preservatives that can sneak into store-bought versions of this kind of dessert. Maple syrup does all the sweetening throughout — both in the fruit and the topping — so there's no need to reach for anything processed or potentially problematic. The almond oat topping is genuinely the star here: rolled oats, almond flour, and sliced almonds come together with coconut oil into satisfying, crunchy clusters that shatter just right against the soft fruit underneath. Rhubarb naturally brings enough brightness to the filling that you won't miss a single thing, and the ten-minute rest after baking lets everything thicken into that perfect scoopable consistency. It's the kind of wholesome, crowd-pleasing bake that works just as well for a weeknight treat as it does for a dinner party dessert.
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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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