Turkey 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 subtle warmth that makes the whole thing feel a little more special than your average fruit dessert. The crumble topping is where this recipe really shines — rolled oats, almond flour, and sliced almonds get bound together with coconut oil and maple syrup, baking into a deeply golden, nutty crust that shatters satisfyingly with every spoon. Arrowroot starch thickens the filling naturally, so you get that glossy, cohesive fruit layer without any gummy or starchy aftertaste. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels or worry about unexpected animal-derived additions sneaking into your dessert. Letting it rest for ten minutes after pulling it from the oven is genuinely worth the wait — the filling tightens up beautifully and the topping stays crisp. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that feels both rustic and a little bit impressive.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →