Xanthan Gum Free Strawberry Rhubarb Crumble

Few desserts capture the spirit of early summer quite like a bubbling fruit crumble fresh from the oven, and this strawberry-rhubarb version absolutely delivers on that promise. The tart rhubarb and sweet strawberries are coated in maple syrup, arrowroot starch, and a hint of Ceylon cinnamon, creating a jammy, fragrant filling that thickens beautifully as it bakes. The crumble topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you those irresistible golden clumps without a single binder or additive that could cause problems. Arrowroot starch does all the thickening work in the filling, so there's no need for any gums to get that luscious, spoonable texture. Many store-bought or restaurant crumbles sneak in stabilizers you'd never expect in a simple fruit dessert, so making this at home puts you fully in control of every ingredient. The coconut oil gets worked into the dry topping until it forms coarse, pea-sized crumbs that bake up crisp and golden — no special equipment required beyond a fork or pastry cutter. Let it rest for ten minutes after it comes out of the oven and the filling will settle into something gloriously thick and scoopable, perfect on its own or with a generous scoop of your favorite ice cream.

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