Brazil Nut Free Strawberry Rhubarb Crumble

Tart rhubarb and sweet strawberries bubbling beneath a golden, coconut-laced crumble — this is the kind of dessert that makes a kitchen smell absolutely incredible. The filling gets its glossy, jammy texture from arrowroot starch and a bright hit of lemon juice, while maple syrup keeps the sweetness natural and rounded. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into solid coconut oil, creating those satisfying irregular clumps that crisp up beautifully in the oven. Every single ingredient here is straightforwardly tree-nut-free by nature, so there's no need to scrutinize labels or worry about sneaky nut-based flours hiding in the mix. Ceylon cinnamon runs through both the filling and the crumble, adding a delicate warmth that ties the whole thing together without overpowering the fruit. Letting it rest for ten minutes after baking is the hardest part — but it gives the filling time to thicken into something truly spoonable and luscious. Serve it warm on its own or with whatever topping suits you, and don't be surprised when the dish comes back empty.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →