Mustard Free Strawberry Rhubarb Crumble with Almond Oat Topping

Sweet, jammy strawberries and tart rhubarb bubble up beneath a golden, nutty crumble that smells absolutely incredible as it bakes. The filling gets its silky body from arrowroot starch and a hit of fresh ginger, while maple syrup brings a warm, rounded sweetness that lets the fruit shine. The topping layers rolled oats, almond flour, and sliced almonds with coconut oil and warm spices, clumping into those satisfying, crunchy bits that everyone fights over. Every single ingredient here is naturally free of mustard in any form — no seeds, no powder, no hidden condiment sneaking in — so this is a genuinely worry-free dessert from start to finish. It bakes until the edges are bubbling vigorously and the topping turns a deep, toasty brown, and that ten-minute rest at the end is the hardest part of the whole recipe. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that feels both rustic and a little bit special.

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