Eggless Strawberry Rhubarb Crumble
Tart rhubarb and sweet summer strawberries are one of the great flavor pairings, and this crumble lets them shine in the most satisfying way. The jammy, bubbling filling gets its body from arrowroot starch rather than anything egg-based, so the whole dessert comes together beautifully without a single egg in sight. A bright hit of lemon juice and warm Ceylon cinnamon keep the fruit layer from tasting one-dimensional, while the crumble topping — built from cassava flour, tapioca starch, and shredded coconut — bakes up golden, clumpy, and genuinely crunchy. Solid coconut oil does the same job butter or lard would in a traditional crumble, binding the dry ingredients into those irresistible pea-sized chunks you want scattered across the top. Maple syrup sweetens both layers naturally, tying the whole dish together with a subtle depth that plain sugar just can't match. Let it rest those full ten minutes after baking so the filling thickens up properly — it's worth the wait before you dig 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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