Nutmeg Free Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Tart rhubarb and sweet strawberries are one of the great flavor pairings in baking, and this crumble lets them shine without any unnecessary spice clutter. The filling is kept beautifully simple — just fruit, maple syrup, a squeeze of lemon, and a touch of Ceylon cinnamon to warm things up without overpowering. Arrowroot starch does the quiet work of thickening those bubbling juices into something glossy and jammy rather than watery. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you a genuinely golden, crumbly crust that holds its texture without any wheat or nut flours in the mix. Coconut oil and maple syrup bind it all into those satisfying irregular clumps that crisp up beautifully in the oven. Many classic crumble and fruit dessert recipes sneak in nutmeg almost by default, but every ingredient here is intentional and clearly listed — no hidden spices to second-guess. Let it rest those ten minutes after baking and the filling will reward your patience with perfectly thickened, deeply fruity spoonfuls.

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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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