Sesame Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet strawberries bubble together under a golden, coconut-kissed crumble that smells absolutely incredible as it bakes. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch, and a splash of lemon juice keeps the fruit bright and lively. The topping comes together with cassava flour, tapioca starch, and shredded coconut, so there's no wheat, no oats, and — crucially — no sesame hiding anywhere in the mix. That matters more than you might think, since sesame can sneak into packaged baking blends and store-bought crumble mixes in ways that are easy to overlook. Here, every ingredient is straightforward and easy to verify, which means you can focus on the good part: watching that filling bubble up around the edges while the topping turns a deep, toasty gold. A ten-minute rest after baking lets everything thicken into that perfect scoopable consistency, whether you're serving it plain or with a generous pour of coconut cream alongside.
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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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