Celery Free Strawberry Rhubarb Crumble

Few desserts hit quite like the sweet-tart combination of strawberries and rhubarb bubbling beneath a golden, crumbly topping. The filling leans on maple syrup and a touch of Ceylon cinnamon for warmth, while arrowroot starch does the quiet work of pulling everything into a glossy, jammy consistency that holds together beautifully once it rests. The topping is where things get really interesting — cassava flour, tapioca starch, and shredded coconut come together with solid coconut oil and a drizzle of maple syrup to form those irresistible irregular clumps that bake up crisp and fragrant. Every single ingredient here is naturally free of celery and celery derivatives, so there's no label-scanning or substitution stress involved. This is the kind of recipe that fills your kitchen with the smell of something genuinely special, and it delivers on that promise every time. Let it rest those full ten minutes before you dig in — the filling thickens as it cools, and the payoff is absolutely worth the wait.

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