Macadamia Free Strawberry Rhubarb Crumble

Few desserts capture the best of late spring and early summer quite like a bubbling fruit crumble fresh from the oven. The filling here leans on tart rhubarb and sweet strawberries, brightened with a squeeze of lemon juice and a touch of Ceylon cinnamon, then thickened naturally with arrowroot starch so it sets into a glossy, jammy layer that holds together beautifully when scooped. 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, golden crumbs that shatter slightly when you dig in. Every ingredient is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — the recipe is built that way from the start. The whole thing bakes until the edges are vigorously bubbling and the topping turns a deep, toasty gold, filling your kitchen with a warm, spiced aroma that's genuinely hard to resist. A short rest after baking lets the filling thicken just enough so your first spoonful is perfectly saucy rather than soupy. Serve it as-is or alongside a scoop of your favorite coconut ice cream for a dessert that feels indulgent without a single compromise.

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