AIP Friendly Strawberry Rhubarb Crumble
Tart rhubarb and sweet strawberries bubble up beneath a golden, coconut-scented topping that is genuinely hard to believe fits within the strict boundaries of the autoimmune protocol. The crumble gets its satisfying texture from cassava flour, tapioca starch, and unsweetened shredded coconut — no grains, no nuts, no eggs, no nightshades anywhere in sight. Solid coconut oil is worked into the dry mixture until it forms those irresistible pea-sized clumps, and a drizzle of maple syrup pulls it all together into a topping that bakes up golden and firm. A tablespoon of arrowroot starch in the filling does the thickening work that cornstarch or flour would normally handle, so the fruit sets into a glossy, jammy layer rather than a watery puddle. A squeeze of fresh lemon juice and ground Ceylon cinnamon give the whole dish a brightness that makes it taste far more indulgent than the ingredient list suggests. Let it rest for ten minutes after it comes out of the oven and the filling tightens up beautifully — worth every second of the wait. This makes six servings, so it's an easy one to bring to a gathering where you'd otherwise be stuck watching everyone else eat dessert.
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Learn more →Ingredients
6 servings
For the filling
- 3 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb, cut into ½-inch pieces
- 3 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tbsp arrowroot starch
- 1 tsp fresh lemon juice
- ½ tsp ground ceylon cinnamon
For the crumble topping
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ½ cup unsweetened shredded coconut
- 3 tbsp maple syrupIngredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 3 tbsp coconut oil, solid
- ¼ tsp ground ceylon cinnamon
- 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, lemon juice, and 1/2 tsp Ceylon cinnamon. Stir until the fruit is evenly coated and the arrowroot is fully dissolved with no dry pockets. Transfer the filling to the prepared baking dish and spread into an even layer.
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