Vegan Strawberry Rhubarb Crumble
Few desserts hit the way a bubbling fruit crumble does, and this strawberry rhubarb version is the kind of thing that makes people hover near the oven. The filling leans on fresh strawberries and tart rhubarb, sweetened with maple syrup and thickened with arrowroot starch so it sets into a glossy, jammy base that's anything but watery. A squeeze of lemon juice and a touch of Ceylon cinnamon round out the fruit without masking it. The crumble topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil — no butter, no eggs, no compromise on texture. It bakes up golden and clumpy with just enough chew from the coconut to make every bite interesting. The whole thing is naturally plant-based without relying on any swaps or substitutes that feel like an afterthought — these ingredients genuinely work together. Let it rest for ten minutes after it comes out of the oven and the filling will thicken into something you'll want to eat straight from the dish.
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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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