Seed Oil Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet summer strawberries are one of the great flavor pairings, and this crumble lets them shine without a drop of refined seed oil anywhere in the recipe. Coconut oil does all the heavy lifting in the topping, binding cassava flour, tapioca starch, and shredded coconut into those irresistible golden clumps that make a crumble worth eating. Maple syrup sweetens both the fruit filling and the topping, so there's no cane sugar and no mystery ingredients — just clean, recognizable pantry staples. Arrowroot starch thickens the bubbling fruit as it bakes, giving you a jammy, glossy filling that sets up beautifully after a short rest out of the oven. The Ceylon cinnamon adds a gentle warmth that ties everything together without overpowering the bright, tangy fruit. This is the kind of dessert that smells absolutely incredible while it bakes and disappears fast once it hits the table — serve it warm and don't be surprised when people ask for seconds.
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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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