Mushroom Free Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet-tart strawberries and tangy rhubarb come together under a golden, nutty crumble that smells absolutely incredible as it bakes. The filling gets its glossy, jammy texture from arrowroot starch and a hit of fresh ginger that keeps every bite bright and a little unexpected. On top, rolled oats, almond flour, and sliced almonds toast up into something deeply crunchy and satisfying — held together with coconut oil and maple syrup instead of butter or refined sugar. This is the kind of dessert that looks like you spent way more effort than you actually did. Because every single ingredient here is naturally free of fungi, there's no need to scan labels or swap anything out — it just works as written. Letting it rest for a few minutes after it comes out of the oven is the hardest part, but that short wait gives the bubbling fruit filling time to thicken into something truly spoonable. Serve it warm on its own or with a scoop of your favorite vanilla 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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