Gluten Free Strawberry Rhubarb Crumble
Few desserts hit the way a bubbling fruit crumble does, and this strawberry-rhubarb version delivers all that jammy, golden goodness without a trace of wheat in sight. The filling leans on arrowroot starch to thicken the sweet-tart fruit as it bakes, so you get that glossy, syrupy texture that pools around the edges in the best possible way. Ceylon cinnamon adds a delicate warmth that ties the strawberries and rhubarb together rather than overpowering them. The crumble topping is where things get really interesting — cassava flour and tapioca starch create a tender, slightly chewy base, while shredded coconut and solid coconut oil press into irregular clumps that bake up golden and satisfyingly crisp. Maple syrup does double duty as the sweetener for both layers, keeping everything cohesive and naturally flavored. The whole thing comes together in one baking dish with no fussy techniques, just a pastry cutter and a hot oven. Let it rest for ten minutes after baking and the filling tightens into something truly spoonable — serve it warm and don't skip a generous scoop on top.
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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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