Low Iodine Strawberry Rhubarb Crumble with Almond Oat Topping
Few desserts hit the way a bubbling fruit crumble does straight from the oven, and this strawberry rhubarb version is genuinely hard to resist. The filling leans on fresh strawberries and tart rhubarb, sweetened with maple syrup and brightened with a touch of fresh ginger — no refined sugar, no dairy, and nothing that raises flags for people managing iodine intake. Arrowroot starch thickens the fruit as it bakes, so you get that glossy, jammy filling without reaching for cornstarch or any processed thickeners. 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 crunch that goes deep golden in the oven. Every single ingredient here is naturally low in iodine, which makes this the kind of dessert you can enjoy without second-guessing the label on anything. Let it rest for a few minutes after baking and the filling tightens up into something truly spoonable and satisfying. It's the kind of recipe that feels indulgent but works hard behind the scenes.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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