Capsaicin Free Strawberry Rhubarb Crumble
Bright, jammy strawberries and tart rhubarb come together under a golden, coconut-kissed crumble that smells absolutely incredible as it bakes. The filling gets its glossy, luscious texture from arrowroot starch and a touch of maple syrup, letting the natural fruit flavors shine without any heat-based spices sneaking in. Ceylon cinnamon adds a gentle warmth that's distinctly mild and sweet — nothing sharp or irritating — making this a dessert that's genuinely comfortable for anyone avoiding capsaicin and related compounds. The crumble topping is built on cassava flour, tapioca starch, and shredded coconut, which bake up into satisfyingly crunchy, irregular clumps that contrast beautifully with the bubbling fruit underneath. Coconut oil keeps everything dairy-free and rich, while maple syrup ties the whole thing together with a deep, caramel-like sweetness. Let it rest just long enough for the filling to thicken, then scoop it warm — ideally into a bowl where it can pool a little at the edges.
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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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