Lactose Free Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Few desserts hit the way a bubbling fruit crumble does straight from the oven, and this strawberry-rhubarb version is genuinely hard to resist. The filling leans on fresh strawberries and tart rhubarb, sweetened with maple syrup and brightened with a squeeze of lemon — no dairy required at any point in the process. Arrowroot starch pulls the juices into a glossy, jammy sauce as it bakes, so you get that satisfying thick filling without any cream or butter in sight. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil, which mimics the crumbly, golden texture of a classic crumble beautifully. Ceylon cinnamon adds a warm, slightly floral note that plays perfectly against the bright acidity of the fruit. Let it rest for a full ten minutes after it comes out of the oven — the filling tightens up and the whole thing becomes far easier to scoop cleanly. Serve it as-is or alongside your favorite dairy-free ice cream for a dessert that nobody at the table will feel like they're missing out on.

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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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