Chestnut Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet strawberries bubble together beneath a golden, coconut-laced topping that smells absolutely incredible as it bakes. The filling gets its glossy, jammy texture from arrowroot starch rather than anything processed or obscure, while a hit of fresh lemon juice and Ceylon cinnamon keeps the flavor bright and a little sophisticated. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so it bakes up with a satisfying crunch and a faintly tropical richness that pairs beautifully with the fruit underneath. Everything is sweetened with maple syrup, which means no refined sugar and a warm, rounded sweetness throughout. Tree nut allergies can make baked goods feel like a minefield, but this recipe sidesteps that entirely — every ingredient here is straightforward and easy to verify at a glance. Let it rest those full ten minutes after it comes out of the oven and the filling will thicken into something truly spoonable and luscious.
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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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