Cashew Free Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Tart rhubarb and sweet strawberries are one of the great flavor pairings in the dessert world, and this crumble lets them shine with minimal fuss. The filling gets coated in maple syrup, a touch of arrowroot starch, and a squeeze of lemon juice, so it bakes down into a glossy, jammy base that bubbles up beautifully around the edges. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil — no nuts of any kind, which means anyone avoiding tree nuts like cashews can dig in without a second thought. Working the coconut oil into the dry ingredients creates those satisfying irregular clumps that turn golden and crisp in the oven while the fruit underneath goes soft and syrupy. Ceylon cinnamon adds a delicate warmth throughout without overpowering the bright, fruity filling. Letting it rest for ten minutes after baking is the hardest part, but it gives the filling time to thicken into something truly spoonable. Serve it warm on its own or with a scoop of your favorite dairy-free ice cream for a dessert that feels genuinely special.

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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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