Citrus 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 body from arrowroot starch rather than anything citrus-derived, and a touch of fresh ginger adds warmth without any lemon juice or zest in sight — making this a genuinely safe pick when citrus is off the table. So many fruit crumble recipes sneak in a squeeze of lemon to brighten the filling, but here the natural tartness of rhubarb does all that heavy lifting on its own. The topping is a satisfying mix of rolled oats, almond flour, and sliced almonds brought together with maple syrup and coconut oil, so every bite has that perfect contrast of crispy, chewy, and tender. Maple syrup sweetens both the filling and the crumble, keeping the whole thing cohesive and deeply flavored without relying on anything you need to avoid. Let it rest for those ten minutes after it comes out of the oven — the filling thickens up beautifully and you won't lose it all the moment you scoop. Serve it warm and watch it disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!