Nitrate & Nitrite Free Strawberry Rhubarb Crumble with Almond Oat Topping
Fresh strawberries and tart rhubarb come together in a bubbling, jammy filling that smells absolutely incredible as it bakes — sweet, tangy, and just a little spicy from real grated ginger. The almond oat topping goes on thick and crunchy, with sliced almonds and almond flour giving it a nutty depth that a standard crumble just can't match. Maple syrup and coconut oil pull everything together naturally, so there's no refined sugar or anything processed hiding in the mix. Every single ingredient here is whole and straightforward, which makes this a genuinely worry-free dessert for anyone navigating preservative-sensitive diets — no cured meats, no packaged shortcuts, nothing that typically sneaks in unwanted additives. Arrowroot starch thickens the fruit filling beautifully without any fuss, and that ten-minute rest after baking means you get clean, glossy scoops instead of a runny mess. Serve it warm on its own or with a scoop of vanilla ice cream, and don't be surprised when people ask for seconds before they've finished their first bowl.
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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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