Lupin Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet strawberries are one of the great flavor pairings in the dessert world, and this bubbling, golden crumble is the kind of thing that makes a kitchen smell absolutely incredible. The filling gets coated in maple syrup, arrowroot starch, and a squeeze of lemon juice, which together create a jammy, glossy sauce that thickens beautifully as it bakes. The topping is where things get really interesting — cassava flour, tapioca starch, and shredded coconut come together with solid coconut oil and maple syrup to form those irresistible clumpy, craggy crumbs that go perfectly golden in the oven. Lupin flour has quietly crept into a surprising number of baked goods and crumble toppings in recent years, so finding a dessert that skips it entirely without sacrificing any texture or flavor is genuinely worth celebrating. Every ingredient here is straightforward and easy to source, and the whole thing comes together with just two bowls and a baking dish. Let it rest for a few minutes after it comes out of the oven so the filling can settle into that thick, spoonable consistency — then serve it warm and watch it disappear.
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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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