Macadamia Free Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet-tart strawberries and tangy rhubarb bubble up beneath a golden, fragrant topping that smells like the best kind of summer afternoon. The filling gets its glossy, jammy texture from arrowroot starch and a hit of fresh ginger, which adds a subtle warmth that makes the fruit taste even more vibrant. Instead of reaching for macadamia nuts or any tropical nut blend, the topping leans on almond flour and raw sliced almonds for richness and crunch — ingredients that are easy to source and deliver serious depth without any fuss. Coconut oil and maple syrup bind the oat crumble into satisfying clusters that bake up deeply golden and crisp at the edges. The whole thing comes together in one baking dish, which means minimal cleanup and maximum reward. Let it rest just long enough for the filling to thicken, then scoop it warm — ideally with a generous spoonful of something cold on top.
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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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