
Few desserts hit the way a bubbling fruit crumble does straight from the oven, and this strawberry rhubarb version is genuinely hard to beat. The filling leans on fresh ginger and a touch of maple syrup to balance the tartness of the rhubarb against the sweetness of ripe strawberries, with arrowroot starch doing the quiet work of pulling it all into a glossy, jammy sauce. The topping is where things get really good — rolled oats, almond flour, and sliced almonds come together with coconut oil and cinnamon into clusters that bake up deeply golden and satisfyingly crunchy. Lupin flour has quietly made its way into a surprising number of packaged crumble mixes and gluten-free baking blends, so making this from scratch with clearly labeled pantry staples is genuinely the smarter move. Every ingredient here is straightforward and easy to source without second-guessing the label. Let it rest for those full ten minutes after baking — the filling thickens beautifully and the first scoop will hold its shape rather than running all over the bowl. Serve it warm with a scoop of vanilla ice cream or a spoonful of coconut cream and it becomes the kind of dessert people ask about for weeks.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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