Dairy Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet strawberries are one of the great flavor pairings in the dessert world, and this crumble lets them shine without a single drop of butter or cream in sight. The filling gets its silky, jammy texture from arrowroot starch and a squeeze of fresh lemon juice, while maple syrup adds a gentle, rounded sweetness that doesn't overpower the fruit. The topping is where things get really interesting — cassava flour, tapioca starch, shredded coconut, and solid coconut oil come together into those satisfying, golden, irregular clumps that make a crumble worth eating. Ceylon cinnamon runs through both layers, giving the whole dish a warm, slightly floral spice note that feels a little more refined than the standard pantry version. Because every ingredient here is naturally free of dairy, there's no swapping or substituting required — this is just how the recipe is built. Let the crumble rest those full ten minutes after it comes out of the oven; the filling thickens up beautifully and you'll get clean, gorgeous scoops instead of a runny mess. Serve it as-is or alongside a scoop of your favorite coconut milk ice cream for a dessert that genuinely nobody will miss the butter in.
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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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