Wheat Free Strawberry Rhubarb Crumble with Almond Oat Topping

Tart rhubarb and sweet strawberries bubble up beneath a golden, nutty crumble that smells absolutely incredible coming out of the oven. The topping leans on almond flour and rolled oats instead of any wheat-based flour, so it delivers that satisfying crunch and crumble texture without a single grain of wheat in sight. Arrowroot starch does the quiet work of thickening the jammy fruit filling, while fresh ginger adds a gentle warmth that keeps every bite interesting. Coconut oil and maple syrup bind the oat-and-almond topping into rustic, craggy clusters that toast to a deep golden brown — the kind of crumble top that people pick at before the dish even makes it to the table. It bakes low and slow enough for the fruit to get truly bubbly and glossy, so you get that perfect contrast between the soft, syrupy filling and the crisp topping. Serve it warm after the brief rest and the filling holds together beautifully — no watery puddles, just pure fruit. A scoop of vanilla ice cream or a dollop of whipped cream alongside would not be a bad idea at all.

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