Turkey Free Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Tart rhubarb and sweet strawberries come together under a golden, coconut-kissed crumble that is genuinely hard to stop eating. 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 feels anything but plain. The topping leans on cassava flour, tapioca starch, and shredded coconut for a crunch that holds up beautifully without any grain or dairy in sight. Solid coconut oil is worked into the dry ingredients until the mixture forms those irresistible pea-sized clumps that bake into something crisp and deeply satisfying. This is the kind of dessert that works just as well at a summer cookout as it does on a quiet weeknight — no complicated techniques, no hard-to-find ingredients. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly spoonable and spectacular.

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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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