Pescatarian 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 — this is the kind of dessert that clears a room in the best possible way. The filling gets its glossy, thick texture from arrowroot starch and a hit of fresh ginger that keeps every bite bright and a little unexpected. Meanwhile, the topping layers rolled oats, almond flour, and sliced almonds with coconut oil and maple syrup for a crunch that's deeply satisfying without a single drop of butter or refined sugar. Everything here is naturally free of meat and seafood, so it fits a plant-forward pescatarian table without any substitutions or workarounds — just genuinely good ingredients doing their job. The maple syrup does double duty in both the filling and the topping, tying the whole dish together with a gentle caramel warmth. Let it rest those full ten minutes after it comes out of the oven — the filling tightens up beautifully and you'll get clean, gorgeous scoops instead of a runny mess. Serve it warm on its own or with a scoop of vanilla ice cream if you're feeling generous.
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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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