Rice Free Strawberry Rhubarb Crumble with Almond Oat Topping

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.5

(10)

Rice Free Strawberry Rhubarb Crumble with Almond Oat Topping

Tart rhubarb and sweet strawberries bubble together beneath a golden, nutty crumble that smells absolutely incredible coming out of the oven. Fresh ginger adds a gentle warmth to the fruit filling, while arrowroot starch thickens everything into a jammy, spoonable consistency that holds together beautifully after a short rest. The topping is built from rolled oats, almond flour, and sliced almonds — no rice flour, no rice starch, nothing that would trip up anyone avoiding rice in any form. Coconut oil and maple syrup bind the crumble into satisfying clusters that bake up deep golden and crisp on top while staying just a little chewy underneath. It's the kind of dessert that looks impressive but comes together in one bowl per component, with no special equipment required. Serve it warm straight from the baking dish and watch it disappear fast.

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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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