Oats 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 the dessert world, and this bubbling, golden crumble does them full justice. The filling is bright and jammy, lightly spiced with Ceylon cinnamon and thickened with arrowroot starch so it sets up beautifully without turning gluey. What makes this crumble stand out is the topping — cassava flour, tapioca starch, and shredded coconut come together with solid coconut oil and maple syrup to create those irresistible clumpy, golden clusters that crunch with every spoonful. Traditional crumbles almost always lean on rolled oats, which can be a real obstacle for anyone avoiding them, but this version skips them entirely without sacrificing any of that satisfying texture. Every ingredient here is straightforward and easy to find, and the method is forgiving enough for a weeknight bake. Let it rest just long enough for the filling to thicken, then serve it warm — ideally with a scoop of something cold melting over the top.

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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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