Vegetarian 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 special than your average fruit dessert. The 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 crunch that shatters beautifully with every spoonful. Arrowroot starch keeps the filling thick and glossy without any cornstarch or refined thickeners, so the texture is clean and not gluey. Everything here is naturally plant-based and free of any animal products, making it an easy win for a mixed crowd without any substitutions required. Let it rest for a few minutes after it comes out of the oven — that short wait is what takes the filling from loose and syrupy to perfectly scoopable. Serve it warm on its own or with a generous scoop of vanilla ice cream if you want to push it fully over the edge.
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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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