Hazelnut Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet summer strawberries are one of the great flavor pairings, and this bubbling, golden crumble is exactly the kind of dessert that makes a kitchen smell incredible. The filling gets its glossy, jammy texture from arrowroot starch and a bright hit of lemon juice, while maple syrup keeps things naturally sweet without overpowering the fruit. What makes this crumble especially clever is the topping — cassava flour, tapioca starch, and shredded coconut come together with solid coconut oil to create those irresistible, clumpy, golden clusters that shatter when you dig in. Every single ingredient here is free from tree nut concerns, so there's no need to scrutinize labels or worry about cross-contact from nut-heavy crumble mixes. Ceylon cinnamon adds a delicate warmth that ties the whole thing together without competing with the fruit. Let it rest just long enough for the filling to thicken, then serve it warm — ideally with something cold and creamy 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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