Hazelnut Free Strawberry Rhubarb Crumble with Almond Oat Topping
Tart rhubarb and sweet strawberries bubble together beneath a golden, crunchy topping in this crowd-pleasing crumble that feels like peak summer in a baking dish. A touch of 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 leans on rolled oats, almond flour, and sliced almonds — all naturally free from hazelnuts — so you get that satisfying crunch without any of the tree-nut cross-contamination concerns that can make store-bought crumbles or granola-style toppings risky. Coconut oil and maple syrup bind everything together beautifully, creating those irresistible clumps that crisp up to a deep golden brown in the oven. Arrowroot starch keeps the filling thick and glossy rather than watery, so you get clean, luscious spoonfuls every time. Let it rest for just ten minutes after it comes out of the oven and the filling sets up perfectly — ideal for scooping over a scoop of vanilla ice cream or a dollop of whipped cream.
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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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