Walnut Free Strawberry Rhubarb Crumble with Almond Oat Topping
Tart rhubarb and sweet strawberries bubble up beneath a golden, fragrant topping in this crowd-pleasing crumble that feels like peak summer in every bite. The filling gets its body from arrowroot starch and a hit of fresh ginger, which keeps things bright and jammy without turning watery or overly sweet. Instead of walnuts, the topping leans on sliced almonds and almond flour for that satisfying crunch and nutty depth — so you get all the texture you want without any concern about cross-contact from tree nuts you're avoiding. Rolled oats, coconut oil, and maple syrup pull everything together into clumps that bake up deeply golden and almost caramel-like around the edges. The whole thing comes together in one bowl for the filling and one for the topping, making cleanup genuinely painless. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly spoonable and gorgeous. Serve it warm on its own or with a scoop of vanilla ice cream — either way, it disappears 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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