Almond Free Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Tart rhubarb and sweet strawberries bubble up beneath a golden, coconut-kissed crumble that is genuinely hard to resist straight from the baking dish. The filling gets its glossy, jammy texture from arrowroot starch and a squeeze of fresh lemon juice, while maple syrup keeps the sweetness natural and balanced. What makes this crumble topping so satisfying is the combination of cassava flour, tapioca starch, and shredded coconut — it bakes up crisp and clumpy in all the right ways without a single nut in sight. For anyone navigating tree nut sensitivities, crumble toppings can be a minefield since almond flour shows up in so many recipes, but this one sidesteps that entirely using pantry-friendly alternatives that deliver real texture and flavor. Ceylon cinnamon adds a delicate warmth that ties the whole thing together without overpowering the fruit. Let it rest for those ten minutes after baking — the filling thickens beautifully and the first spoonful is so much better for the wait.

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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
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 syrup
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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