Sesame 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 just enough maple syrup to let the fruit shine without drowning it in sugar. Arrowroot starch does quiet, efficient work here — it thickens the juices into a glossy, jammy filling that holds together beautifully once the crumble rests for those ten minutes before serving. The topping is where things get really good: rolled oats, almond flour, and sliced almonds come together with coconut oil and cinnamon into satisfying, crunchy clusters that shatter when you dig in. Many store-bought crumbles and granola-style toppings sneak in sesame oil or tahini for richness, but this one builds all its depth from almonds and coconut oil — no hidden ingredients to worry about. It's the kind of dessert that works just as well on a Tuesday night as it does at a dinner party, especially with a scoop of vanilla ice cream melting into the warm fruit.
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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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