Lactose Free Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet-tart strawberries and tangy rhubarb bubble up beneath a golden, nutty topping that smells absolutely incredible as it bakes. The filling gets its glossy, jammy texture from arrowroot starch rather than any dairy-based thickener, and a hit of fresh ginger gives it a subtle warmth that makes the whole thing feel a little more special than your average fruit dessert. The crumble itself is built on rolled oats, almond flour, and sliced almonds bound together with coconut oil and maple syrup — no butter, no cream, no compromise on richness. It's the kind of topping that bakes up deeply golden and satisfyingly crunchy without a single drop of dairy anywhere in the dish. Desserts like this can be surprisingly tricky to pull off without reaching for butter, but the coconut oil does a genuinely great job of creating those irresistible clumps. Let it rest for a few minutes after it comes out of the oven so the filling tightens up and every scoop holds together beautifully. Serve it warm on its own or alongside your favorite dairy-free ice cream for a seriously crowd-pleasing finish.
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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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