Vegan Strawberry Rhubarb Crumble with Almond Oat Topping
Sweet, jammy strawberries and tart rhubarb bubble together beneath a golden, nutty crumble that smells absolutely incredible coming out of the oven. The filling gets its glossy, thick texture from arrowroot starch rather than cornstarch or flour, and a hit of fresh ginger gives it a subtle warmth that makes the fruit flavors pop. The topping is where things really shine — rolled oats, almond flour, and sliced almonds come together with melted coconut oil and maple syrup to form those irresistible chunky clusters that shatter when you dig in with a spoon. Every single ingredient here is plant-based by nature, so there's no swapping or substituting required — this is just genuinely good baking that happens to leave out butter, eggs, and dairy entirely. Maple syrup does double duty in both the filling and the topping, keeping the sweetness cohesive and completely refined-sugar-free. Let it rest those full ten minutes after baking so the filling sets up properly and you get clean, luscious scoops rather than a runny puddle. Serve it warm on its own or with a scoop of your favorite coconut milk ice cream for a dessert that nobody at the table will be able to stop eating.
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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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