Emulsifier Free Strawberry Rhubarb Crumble with Almond Oat Topping
Tart rhubarb and sweet strawberries bubble up beneath a golden, nutty crumble in a dessert that feels genuinely special without requiring anything complicated. The filling comes together with maple syrup, arrowroot starch, and a little fresh ginger — no processed thickeners or additive-laden shortcuts anywhere in sight. Arrowroot does a beautiful job of binding those jammy juices into a glossy, spoonable filling that holds its shape once it rests. The topping is where things get really satisfying: rolled oats, almond flour, and sliced almonds get tossed with melted coconut oil and maple syrup until every piece is coated and ready to bake into deep, crunchy clusters. Every single ingredient here is whole and recognizable, which matters a lot when you're avoiding the emulsifiers that sneak into so many packaged baking mixes and store-bought crumble toppings. The result is a bubbling, fragrant bake that smells incredible coming out of the oven and tastes even better after a short rest to let the filling thicken up. Serve it warm on its own or with whatever topping suits your table — it's the kind of recipe that earns a permanent spot in the rotation.
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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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