Pistachio Free Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet-tart strawberries and tangy rhubarb bubble up beneath a golden, nutty crumble that smells absolutely incredible as it bakes. The filling gets a gentle kick from fresh ginger and holds together beautifully thanks to arrowroot starch, so every spoonful is jammy and luscious rather than soupy. The topping layers rolled oats, almond flour, and sliced almonds with maple syrup and coconut oil, clumping into those irresistible craggy bits that everyone fights over. For anyone navigating tree nut concerns specifically around pistachios, this recipe leans on almonds throughout — no mixed nut blends, no ambiguous "nut topping" shortcuts that could hide unwanted ingredients. Everything is straightforward and easy to verify at the store, which makes the whole process feel relaxed rather than stressful. After about 40 minutes in the oven, the edges bubble vigorously and the topping turns a deep, toasty brown that signals it's ready to rest and thicken before serving. Scoop it warm into a bowl and it's the kind of dessert that genuinely needs nothing else — though a little something cold on top certainly wouldn't hurt.
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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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