Shellfish Free Strawberry Rhubarb Crumble
Tart rhubarb and sweet strawberries bubble together under a golden, coconut-kissed crumble that smells absolutely incredible coming out of the oven. The filling gets its glossy, jammy texture from arrowroot starch and a squeeze of fresh lemon juice, while maple syrup adds a warm, rounded sweetness that white sugar just can't match. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into solid coconut oil — the result is a crumbly, slightly chewy crust with real texture and depth. Ceylon cinnamon runs through both layers, giving the whole dessert a delicate, floral spice that feels a little more refined than the usual baking cinnamon. This is naturally free from any seafood-derived ingredients, which honestly isn't something you'd even think to worry about in a fruit crumble — but it's worth knowing every component here is straightforward and clean. Let it rest those full ten minutes after baking so the filling tightens up and every scoop holds together beautifully on the plate.
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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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