Shellfish Free Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet-tart strawberries and tangy rhubarb come together in a bubbling, jammy filling that smells absolutely incredible as it bakes. Fresh ginger adds a gentle warmth that makes the whole thing feel a little more interesting than your average fruit dessert, while arrowroot starch thickens the juices into a glossy, spoonable sauce. The topping is where things really shine — rolled oats, almond flour, and sliced almonds get tossed with coconut oil, maple syrup, cinnamon, and ground ginger until every piece is coated and ready to bake into deep golden clusters. It comes out of the oven crackling and fragrant, with those crispy, nutty edges giving way to soft fruit underneath. Every ingredient here is straightforward and plant-based, so there's no need to scan labels or stress about hidden additives — just real, recognizable food. Letting it rest for ten minutes before serving is worth the patience, because the filling tightens up beautifully and scoops out in thick, luscious spoonfuls. Serve it warm on its own or with a scoop of vanilla ice cream and it will disappear fast.
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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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