Fish Free Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet-tart rhubarb and juicy strawberries bubble up beneath a golden, nutty crumble that smells absolutely incredible coming out of the oven. Fresh ginger adds a gentle warmth to the fruit filling, while arrowroot starch thickens everything into a glossy, jammy base that holds together beautifully when you scoop it. The topping is where things get really good — rolled oats, almond flour, and sliced almonds come together with coconut oil and maple syrup to form satisfying, crunchy clusters that bake to a deep golden brown. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden seafood-derived additives like certain omega-3 fortified products or fish-based gelatins that can sneak into packaged desserts. This is the kind of recipe that works just as well for a casual weeknight treat as it does for a dinner party dessert. Let it rest for a few minutes after baking so the filling thickens up, then serve it warm — ideally with a scoop of vanilla ice cream or a dollop of whipped 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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