Turmeric Free Strawberry Rhubarb Crumble with Almond Oat Topping
Bright, jammy strawberries and tart rhubarb bubble up beneath a golden, nutty crumble in this feel-good dessert that tastes like the best of early summer. The filling gets its body from arrowroot starch and a hint of fresh ginger, which adds a gentle warmth without overpowering the fruit. Meanwhile, the topping layers rolled oats, almond flour, and sliced almonds with coconut oil and maple syrup for a crunch that shatters in the best possible way. Every single ingredient here is naturally free of turmeric — no spice blends, no curry-adjacent shortcuts, nothing that could sneak in an unwanted golden hue or flavor. That matters more than you'd think, since turmeric has a way of hiding in pre-made spice mixes and store-bought crumble toppings. Making it from scratch means you stay in full control of what goes into the dish. Let it rest just long enough for the filling to thicken, then serve it warm — ideally with a generous scoop of something cold on top.
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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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