Paraben Free Strawberry Rhubarb Crumble with Almond Oat Topping
Tart rhubarb and sweet strawberries bubble up beneath a golden, nutty oat topping in this feel-good fruit crumble that tastes like peak summer in every spoonful. The filling gets its body from arrowroot starch rather than conventional thickeners, and a hit of fresh grated ginger gives it a subtle warmth that makes the whole thing feel a little more special. Coconut oil and maple syrup bind the almond-oat topping into satisfying, crunchy clusters that go deep golden in the oven — no butter, no refined sugar, just clean, wholesome ingredients doing exactly what they should. For anyone navigating preservative sensitivities, packaged desserts and store-bought crumbles can be a minefield of additives and synthetic stabilizers, so making this from scratch with whole, recognizable ingredients is genuinely the easiest path to a worry-free treat. The recipe is straightforward enough for a weeknight but impressive enough to bring to a dinner party, and the bubbling, jammy filling that emerges from the oven is almost impossible to resist. Let it rest just long enough for the filling to set, then scoop it warm and enjoy it exactly as it is.
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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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