Gelatin Free Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet-tart strawberries and tangy rhubarb bubble up beneath a golden, nutty crumble that smells absolutely incredible coming out of the oven. The filling gets its glossy, jammy texture from arrowroot starch rather than any animal-derived thickener, so there's no need to reach for gelatin or worry about what's hiding in a store-bought dessert mix. Fresh ginger and a touch of maple syrup coax out the best of both fruits without masking their natural brightness. The topping is where things really shine — rolled oats, almond flour, and sliced almonds come together with coconut oil and cinnamon into clusters that bake up crunchy and deeply caramelized. That ten-minute rest after baking is worth every second of patience, letting the filling thicken into something scoopable and lush rather than soupy. Serve it warm on its own or alongside your favorite dairy-free scoop, and don't be surprised when the dish is empty before you've had a chance to sit down.
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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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