Wheat Free Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Tart rhubarb and sweet strawberries are one of the great flavor pairings in the dessert world, and this bubbling, golden crumble lets them shine at their very best. The filling gets a gentle lift from maple syrup, a squeeze of lemon, and warm Ceylon cinnamon, while arrowroot starch thickens everything into a glossy, jammy base that holds together beautifully once it rests. The topping is where things get really interesting — cassava flour and tapioca starch stand in for conventional flour without sacrificing that satisfying crumbly texture, and shredded coconut adds a subtle chew and richness that makes each bite feel indulgent. Solid coconut oil is worked in just like butter would be, creating those irregular, craggy clumps that turn perfectly golden in the oven. For anyone navigating wheat-free baking, crumbles and crisps can be a minefield of gummy or gritty toppings, but this combination genuinely delivers the real thing. Let it rest those full ten minutes after baking — the filling thickens up and the whole dish becomes scoopable, fragrant, and completely irresistible.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!