Name: Strawberry Rhubarb Crumble
Total time: 75 min
Yield: 6
Ingredients: 360 g fresh rhubarb, cut into ½-inch pieces; 450 g fresh strawberries, hulled and halved; 105 g pure maple syrup; 2 tbsp tapioca starch or arrowroot; 1 lemon, zested and juiced, optional; 1 tsp vanilla extract; 90 g certified GF rolled oats; 95 g almond flour; 55 g pecans or walnuts, chopped; ½ tsp ground cinnamon; ¼ tsp fine salt; 105 g pure maple syrup; 70 g coconut oil, melted, plus more for the dish

Method

PreheatHeat the oven to 350°F (175°C) and lightly grease a 9-inch baking dish with coconut oil.
Toss the fruitIn a large bowl, toss the rhubarb, strawberries, maple syrup, tapioca starch, lemon (if using), and vanilla until coated. Spread evenly in the dish.
Make the crumbleStir together the oats, almond flour, nuts, cinnamon, and salt. Drizzle in the maple syrup and coconut oil and mix with a fork until clumpy.
AssembleScatter the crumble over the fruit in big and small clumps without packing it down. Set the dish on a foil-lined sheet to catch drips.
BakeBake until the topping is deep golden and the fruit bubbles thickly at the edges, 40 to 45 minutes. Tent loosely with foil if the nuts brown too fast.
RestCool at least 20 minutes so the juices thicken. Serve warm with Greek yogurt, whipped cream, or vanilla ice cream.

Last updated April 12, 2026

Strawberry Rhubarb Crumble

Ingredients

Fruit

Crumble

Method

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