Yeast Free Strawberry Rhubarb Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(6)

Tart rhubarb and sweet summer strawberries are one of the great flavor pairings, and this crumble lets both shine under a golden, coconut-kissed topping. The filling gets its glossy, jammy texture from arrowroot starch rather than anything fermented or leavened, making it a naturally clean fit for anyone avoiding yeast without any workarounds needed. Cassava flour and tapioca starch form the base of the crumble, giving it that satisfying crunch and crumbly bite you'd expect from a classic — no wheat, no baking powder, no yeast in sight. Shredded coconut and solid coconut oil add richness and help the topping bake up into those irresistible golden clumps, while maple syrup ties everything together with a gentle, caramel-like sweetness. A touch of Ceylon cinnamon runs through both the filling and the topping, adding warmth without overpowering the bright, fruity base. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly scoopable 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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