Eggless Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet-tart strawberries and tangy rhubarb bubble up beneath a golden, nutty topping that smells absolutely incredible as it bakes. The filling gets its glossy, jammy texture from arrowroot starch rather than anything egg-based, and a hit of fresh ginger keeps the fruit from tasting one-dimensional. On top, rolled oats, almond flour, and sliced almonds come together with coconut oil and maple syrup to form those satisfying, crunchy clusters that everyone fights over. The whole thing is naturally sweetened and completely free of eggs without any awkward substitutions — it just works. Baking until the filling is bubbling vigorously at the center is the key move here, so don't pull it early; that's what gives you a thick, scoopable filling instead of a watery one. Let it rest for ten minutes before serving and the texture settles into something truly perfect — especially with a scoop of vanilla ice cream or a dollop of coconut cream on top.
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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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