Xanthan Gum Free Strawberry Rhubarb Crumble with Almond Oat Topping
Tart rhubarb and sweet strawberries bubble up beneath a golden, nutty crumble that smells absolutely incredible straight from the oven. The filling gets its glossy, jammy texture from arrowroot starch rather than any gum-based thickener, so you get that perfect spoonable consistency without anything artificial doing the work. Fresh ginger and a touch of maple syrup let the fruit shine, while the topping — built from rolled oats, almond flour, sliced almonds, and coconut oil — bakes into something deeply crunchy and caramel-edged. Many store-bought crumble mixes and baking blends sneak in stabilizers that can be hard to spot on a label, so making this from scratch puts you fully in control of every ingredient. The whole thing comes together in two bowls, no special equipment required, and the oven does the heavy lifting. Let it rest just long enough for the filling to set, 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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