Walnut Free Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Few desserts hit quite like the combination of jammy strawberries and tart rhubarb bubbling up through a golden, crispy topping. The filling gets its glossy, luscious texture from arrowroot starch and a squeeze of fresh lemon juice, while maple syrup adds a gentle, rounded sweetness that lets the fruit shine. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so it bakes up into satisfyingly chunky, irregular clumps with real crunch and depth of flavor. Many store-bought or restaurant crumbles sneak in walnuts or mixed nuts for texture, but this topping delivers every bit of that satisfying bite without them — no substitutions needed, no picking around anything. Ceylon cinnamon threads through both the filling and the topping, giving the whole dish a warm, slightly floral spice note that feels a little more refined than the standard variety. Letting it rest for ten minutes after it comes out of the oven is the move — the filling thickens up beautifully and you get clean, scoopable spoonfuls rather than a runny mess. Serve it as-is or with a scoop of your favorite coconut cream on top for something truly special.

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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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