Caffeine Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet summer strawberries are one of the great flavor pairings, and this baked crumble lets both shine in the most satisfying way. The fruit filling gets a gentle lift from maple syrup, a squeeze of lemon, and warm Ceylon cinnamon, while arrowroot starch pulls everything into a glossy, jammy sauce as it bubbles away in the oven. The topping is the real showstopper — cassava flour, tapioca starch, and shredded coconut come together with solid coconut oil and maple syrup into those irresistible golden clumps that shatter when you dig in. Every single ingredient here is naturally free of caffeine, so there's no need to scrutinize labels or swap anything out — it's just a straightforward, wholesome dessert from start to finish. Ceylon cinnamon adds a delicate, almost floral warmth that feels a little more refined than the standard variety, and it threads through both the filling and the topping for a cohesive flavor in every bite. Let it rest those full ten minutes after baking — the filling thickens beautifully and the whole thing becomes much easier to scoop and serve.
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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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