Honey Free Strawberry Rhubarb Crumble with Almond Oat Topping
Tart rhubarb and sweet strawberries are one of the great flavor pairings in the dessert world, and this crumble lets them shine in the most satisfying way. The filling gets a gentle lift from fresh grated ginger and a touch of maple syrup, which brings warmth and natural sweetness without relying on honey at any point in the recipe. Arrowroot starch does the quiet work of thickening all those bubbling fruit juices into a glossy, jammy filling that holds together beautifully once it rests. The topping is where things get really good — rolled oats, almond flour, and sliced almonds come together with coconut oil and maple syrup into a crumble that bakes up deeply golden and genuinely crunchy. Every component is straightforward and easy to find, so you're not hunting down specialty substitutes or second-guessing labels. It bakes for just under an hour and the hardest part is waiting the ten minutes before you dig in. Serve it warm and you've got a dessert that tastes like it took far more effort than it actually did.
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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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