Nutmeg Free Strawberry Rhubarb Crumble with Almond Oat Topping
Tart rhubarb and sweet strawberries bubble together beneath a golden, crunchy almond oat topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling gets its body from arrowroot starch and a hit of fresh ginger, which adds a bright, lively warmth without any of the heavy spice blends that often sneak into baked fruit desserts. Many classic crumble recipes lean on warming spices that can include nutmeg, but here the flavor comes entirely from cinnamon, ginger, and the natural tang of the fruit itself. The topping is built on rolled oats, almond flour, and sliced almonds bound with coconut oil and maple syrup, so it bakes into satisfying, deeply golden clusters with real texture and nuttiness. Maple syrup sweetens both the filling and the topping, keeping everything cohesive and naturally flavored from start to finish. Let it rest for a few minutes after it comes out of the oven and the filling tightens up into something jammy and spoonable. Serve it warm on its own or with a scoop of your favorite frozen dessert alongside.
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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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