Pregnancy Friendly Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet, jammy strawberries and tart rhubarb bubble up beneath a golden, nutty oat topping in this feel-good crumble that's as comforting as dessert gets. The filling leans on maple syrup and arrowroot starch instead of refined sugar and cornstarch, keeping things wholesome without sacrificing that gorgeous, glossy fruit texture. A touch of fresh ginger in the filling and ground ginger in the topping adds a gentle warmth that makes every bite feel a little more special — and ginger is a longtime go-to for settling an uneasy stomach during pregnancy. The almond oat topping comes together with just a bowl and a spoon, clumping into satisfying, crunchy clusters thanks to almond flour, sliced almonds, coconut oil, and maple syrup. There are no alcohol-based extracts, no raw eggs, and no ingredients that raise concerns during pregnancy — just real, recognizable whole foods from start to finish. After about 40 minutes in the oven, the edges will be bubbling and the topping will be a deep, toasty brown that practically begs to be scooped into a bowl. Let it rest for ten minutes and the filling thickens into something truly spoonable and satisfying.
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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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