Pecan Free Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Tart rhubarb and sweet summer strawberries are one of the great flavor pairings, and this crumble lets both shine under a golden, coconut-kissed topping. The filling gets its glossy, jammy texture from arrowroot starch and a bright hit of lemon juice, while maple syrup adds a gentle, rounded sweetness throughout. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil — the result is a beautifully clumpy, crisp topping that bakes up firm and fragrant with Ceylon cinnamon. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-heavy crumble recipes. This is the kind of dessert that bubbles and perfumes your whole kitchen while it bakes, making it genuinely hard to wait the full ten minutes before digging in. Serve it warm straight from the dish and watch it disappear.

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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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