Emulsifier Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet strawberries are one of the great flavor pairings, and this bubbling, golden crumble captures everything wonderful about that combination. The filling gets its glossy, jammy texture from arrowroot starch rather than any processed thickener, and a splash of lemon juice brightens the fruit beautifully. What makes this dessert especially clever is the topping — cassava flour, tapioca starch, shredded coconut, and solid coconut oil come together into satisfyingly craggy, golden clumps without a single additive or binding agent in sight. Emulsifiers have a sneaky way of turning up in packaged baking mixes and store-bought crumble toppings, so making this from scratch with whole, recognizable ingredients keeps things genuinely clean. Ceylon cinnamon adds a delicate warmth throughout both the filling and the topping, tying the whole dish together in a way that feels intentional rather than accidental. After about 35 to 40 minutes in the oven, the edges bubble vigorously and the topping turns a deep, satisfying gold — let it rest for ten minutes and the filling thickens into something truly spoonable. Serve it warm and enjoy the fact that something this good required absolutely nothing artificial to pull it off.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!