Honey Free Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Tart rhubarb and sweet strawberries are one of the great flavor pairings in the dessert world, and this crumble lets both shine in the most satisfying way. The filling gets its gentle sweetness entirely from maple syrup, making it a natural fit for anyone avoiding bee-derived sweeteners without any compromise on flavor. Arrowroot starch thickens the bubbling fruit into a glossy, jammy base that holds together beautifully once it rests. The topping is where things get really interesting — cassava flour, tapioca starch, and unsweetened shredded coconut come together with solid coconut oil and a drizzle of maple syrup to form those irresistible golden clumps. A touch of Ceylon cinnamon runs through both layers, tying the whole thing together with warmth rather than spice. Let it rest those full ten minutes after baking and you'll be rewarded with a filling that's thick, fragrant, and absolutely ready to scoop.

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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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