High Fructose Corn Syrup Free Strawberry Rhubarb Crumble with Almond Oat Topping

Total time1 hr 10 min

Prep time15 min

Cook time45 min

High Fructose Corn Syrup Free Strawberry Rhubarb Crumble with Almond Oat Topping

Tart rhubarb and sweet strawberries bubble together beneath a golden, nutty crumble that smells absolutely incredible coming out of the oven. Every element of the filling and topping is sweetened with pure maple syrup, so there's no corn syrup hiding anywhere — not in the fruit layer, not in the crumble, not anywhere. Arrowroot starch thickens the jammy filling naturally, and a hit of fresh ginger gives the whole thing a bright, slightly spicy edge that keeps it from tasting one-note. The topping is a satisfying mix of rolled oats, almond flour, and sliced almonds brought together with melted coconut oil, so it bakes up with serious crunch and a deep, toasty color. Packaged crumbles and fruit desserts are notorious for sneaking in sweeteners you didn't ask for, which makes baking this one from scratch genuinely worth the effort. Let it rest for ten minutes after it comes out of the oven and the filling tightens into something scoopable and glossy. Serve it warm with your favorite clean-ingredient ice cream or a spoonful of thick yogurt and it's hard to believe something this good has such a straightforward ingredient list.

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Ingredients

6 servings

For the filling

1 lb fresh strawberries, hulled and quartered
GPC Strawberries Clear Springs Strawberries Naturipe Farmed Fresh Strawberries Oppy's Ocean Spray Strawberries Dole Strawberries
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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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