BHA & BHT Free Strawberry Rhubarb Crumble
Few desserts hit the way a bubbling fruit crumble does, and this strawberry rhubarb version delivers that perfect balance of tart, jammy filling and golden, crispy topping. The combination of fresh strawberries and rhubarb gets a gentle lift from maple syrup and a squeeze of lemon juice, while Ceylon cinnamon adds warmth without overpowering the fruit. Avoiding BHA and BHT can be trickier than it sounds with packaged baked goods, since those synthetic preservatives hide in everything from store-bought crumble mixes to processed fats — but every ingredient here is straightforwardly whole and clean. Coconut oil stands in as the fat for the topping, working with cassava flour, tapioca starch, and shredded coconut to create those irresistible clumpy, golden crumbs. Maple syrup does double duty as the only sweetener in both the filling and the topping, so there's no refined sugar or mystery additives to track down. The arrowroot starch thickens the filling as it bakes, meaning you get that gorgeous, glossy fruit layer rather than a watery pool under the crumble. Let it rest those ten minutes before you dig in — the filling tightens up beautifully and makes every scoop worth the wait.
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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
- 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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