Black Pepper Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet strawberries bubble up beneath a golden, coconut-kissed crumble in this bright, fruit-forward dessert that feels like peak summer in every spoonful. The filling gets its glossy, jammy texture from arrowroot starch and a squeeze of fresh lemon juice, while maple syrup adds a gentle, rounded sweetness that lets the fruit shine. Ceylon cinnamon brings warm depth to both the filling and the topping without any of the harshness that can come from cassia varieties — and crucially, the entire recipe is completely free of black pepper, which can sneak into spice blends and pre-mixed baking products more often than you'd expect. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, giving it a satisfyingly crisp, slightly chewy texture that holds up beautifully over the bubbling fruit. Solid coconut oil is worked in like butter to create those irresistible clumpy, golden bits on top. After a short rest out of the oven, the filling thickens into something truly spoonable — serve it warm on its own or with a scoop of your favorite frozen dessert alongside.
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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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