Nightshade Free Strawberry Rhubarb Crumble
Dessert is one of the easiest places to accidentally run into nightshade ingredients — think spice blends with paprika or cayenne hiding in unexpected places — so a fruit crumble this clean and straightforward is genuinely exciting. Tart rhubarb and sweet strawberries bubble together under a golden, coconut-laced topping that smells absolutely incredible as it bakes. The crumble itself comes together with cassava flour, tapioca starch, and shredded coconut, giving it a satisfyingly crisp, slightly chewy texture that holds up beautifully over the jammy fruit beneath. Maple syrup does all the sweetening here, and Ceylon cinnamon adds a warm, delicate spice note that's noticeably softer and more floral than the standard grocery store variety. Arrowroot starch thickens the filling just enough so it sets into glossy, spoonable pockets of fruit rather than a watery pool. The whole thing is naturally free of grains, refined sugar, and dairy, which means it works for a surprisingly wide range of dietary needs beyond just avoiding nightshades. Let it rest those full ten minutes after baking — the filling tightens up and the first scoop will be perfectly saucy without running all over the dish.
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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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