Gelatin Free Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Tart rhubarb and sweet strawberries bubble together under a golden, coconut-kissed crumble that smells absolutely incredible straight out of the oven. What makes this dessert so satisfying is that it achieves that jammy, thickened filling entirely through arrowroot starch — no gelatin, no pectin packets, nothing derived from animal byproducts hiding in the mix. The fruit gets coated in maple syrup and a squeeze of lemon juice before baking, which draws out the natural juices and lets the arrowroot do its quiet, effective work as everything heats through. Up top, cassava flour, tapioca starch, and shredded coconut come together with solid coconut oil and maple syrup into those irresistible clumpy, craggy crumbs that turn deep golden and firm in the oven. Ceylon cinnamon runs through both the filling and the topping, tying the whole thing together with a warm, floral spice that feels a little more refined than the standard variety. Letting it rest for ten minutes after baking is the move — the filling tightens up beautifully and you get clean, luscious scoops rather than a soupy puddle. Serve it as-is or alongside your favorite dairy-free ice cream for a dessert that genuinely no one will miss anything from.

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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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