Pistachio Free Strawberry Rhubarb Crumble
Few desserts hit the way a bubbling fruit crumble does straight from the oven, and this strawberry rhubarb version delivers that golden, jammy payoff without a single nut in sight. The filling leans on fresh strawberries and tart rhubarb, sweetened with maple syrup and brightened by a squeeze of lemon, with arrowroot starch doing the quiet work of pulling it all into a glossy, thick sauce as it bakes. Ceylon cinnamon adds a softer, more floral warmth than the standard variety, and it shows up in both the filling and the topping for a cohesive depth of flavor. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all worked together with solid coconut oil until you get those satisfying irregular clumps that toast up beautifully. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden nut derivatives or worry about cross-contact from a store-bought mix. The result is a topping that goes genuinely golden and crisp while the fruit underneath bubbles up around the edges — exactly what a crumble should do. Let it rest for ten minutes before you dig in and the filling will reward your patience with a thick, scoopable texture that holds its shape in the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!