Dairy Free Strawberry Rhubarb Crumble with Almond Oat Topping
Tart rhubarb and sweet strawberries bubble together beneath a golden, nutty crumble that smells absolutely incredible coming out of the oven. Fresh ginger woven through the fruit filling adds a subtle warmth that makes every bite feel a little more interesting than your average fruit dessert. The topping comes together with rolled oats, almond flour, sliced almonds, and coconut oil — no butter required — and it bakes up beautifully crisp without any dairy in sight. Arrowroot starch does the quiet work of thickening the juicy filling so you get that perfect jammy texture rather than a soupy mess. Maple syrup sweetens both the fruit and the topping, keeping everything cohesive and naturally flavored from start to finish. This is the kind of dessert that looks impressive enough for guests but is genuinely simple to pull off on a weeknight. Let it rest those full ten minutes before you dig in — the filling tightens up and the whole thing becomes so much easier to serve.
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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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