Peanut Free Strawberry Rhubarb Crumble
Few desserts hit the way a bubbling fruit crumble does straight from the oven, and this strawberry rhubarb version is genuinely hard to beat. The filling leans on fresh strawberries and tart rhubarb, sweetened with maple syrup and brightened by a squeeze of lemon juice — no refined sugar, just clean, vibrant fruit flavor. Arrowroot starch does the quiet work of thickening everything into a glossy, jammy base that holds together beautifully once it rests. The crumble topping is built from cassava flour, tapioca starch, and shredded coconut, all brought together with solid coconut oil and a drizzle of maple syrup for those irresistible clumpy, golden bits. Store-bought crumbles and dessert mixes can be a minefield when it comes to shared equipment and undisclosed allergens, so making this one from scratch puts you fully in control of every ingredient. Ceylon cinnamon threads through both the filling and the topping, adding a warm, slightly floral note that makes the whole kitchen smell incredible while it bakes. Let it rest those ten minutes before you dig in — the filling thickens up and the first spoonful is absolutely worth the wait.
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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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