Pork Free Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet, jammy strawberries and tart rhubarb bubble together beneath a golden, nutty crumble that smells absolutely incredible as it bakes. The filling gets its silky body from arrowroot starch and a hit of fresh ginger that keeps every bite bright and a little unexpected. Instead of butter, the topping leans on melted coconut oil and almond flour alongside rolled oats and sliced almonds, building real crunch and depth without any animal fat at all. Maple syrup does double duty — sweetening both the fruit and the topping — so the flavors stay cohesive and naturally caramel-like once everything comes out of the oven. This is the kind of dessert that looks effortlessly rustic in the dish but tastes like you actually know what you're doing. Let it rest those full ten minutes before you dig in; the filling tightens up beautifully and you won't lose it all to a runny puddle. Serve it warm on its own or with a scoop of your favorite vanilla ice cream for a seriously satisfying finish.
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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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