Legume Free Strawberry Rhubarb Crumble
Few desserts hit the way a bubbling fruit crumble does, and this strawberry rhubarb version is genuinely hard to resist straight from the oven. The filling leans on fresh strawberries and tart rhubarb, sweetened with maple syrup and thickened with arrowroot starch — no beans, lentils, or legume-derived ingredients anywhere in sight. That matters more than you'd think, since plenty of store-bought crumbles and baking mixes sneak in ingredients processed alongside legumes or use pea-based thickeners. The topping is built from cassava flour, tapioca starch, and shredded coconut, all worked together with solid coconut oil until you get those irresistible clumpy, golden crumbs. Ceylon cinnamon runs through both the filling and the topping, giving the whole dish a warm, slightly floral spice note that pairs beautifully with the bright, jammy fruit underneath. A ten-minute rest after baking lets the filling tighten up just enough so every scoop holds together without being soupy. It's the kind of simple, crowd-pleasing dessert you'll want to make on repeat all through strawberry season.
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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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