Pecan Free Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet-tart strawberries and tangy rhubarb bubble up beneath a golden, fragrant topping that smells like the best kind of summer afternoon. The filling gets its glossy, jammy texture from arrowroot starch and a hit of fresh ginger that keeps every bite bright and lively rather than cloyingly sweet. Instead of pecans, the crumble leans on sliced almonds and almond flour for that satisfying crunch and nutty depth — no substitutions needed, because this topping was built this way from the start. Rolled oats, coconut oil, and maple syrup pull everything together into hearty clusters that bake up deeply golden and crisp at the edges. The whole thing goes into a single baking dish and comes out looking like something you'd find at a farmstand bakery, but it's genuinely straightforward to put together at home. Let it rest for those ten minutes after baking — the filling thickens beautifully and you won't end up with a soupy mess in your bowl. Serve it warm on its own or with a scoop of vanilla ice cream melting into the crevices.
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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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