High Fructose Corn Syrup Free Strawberry Rhubarb Crumble
Few desserts hit quite like the combination of jammy strawberries and tart rhubarb bubbling beneath a golden, crumbly topping. The filling gets its sweetness entirely from maple syrup, which means no refined corn-derived sweeteners anywhere in the dish — a real win when so many packaged desserts and even some baking staples sneak them in. Arrowroot starch thickens the fruit beautifully as it bakes, so you get that glossy, luscious filling without relying on anything processed or questionable. The crumble itself is built from cassava flour, tapioca starch, and unsweetened shredded coconut, all brought together with solid coconut oil and another drizzle of maple syrup for a topping that bakes up genuinely crisp and deeply fragrant. Ceylon cinnamon adds a warm, slightly floral note that makes the whole kitchen smell incredible while it's in the oven. Letting it rest for ten minutes after baking is the hardest part, but it gives the filling just enough time to set into something scoopable and satisfying rather than soupy. Serve it warm and you've got a crowd-pleasing dessert that tastes completely indulgent while keeping every ingredient clean and intentional.
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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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