Low Sodium Mixed Berry Crumble with Coconut & Cassava Topping

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Low Sodium Mixed Berry Crumble with Coconut & Cassava Topping

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Ingredients

6 servings

For the berry filling

3 cups mixed berries (blueberries, raspberries, blackberries, or strawberries), fresh or frozen
Jean's Classy Mixed Berries Crazy Fresh Mixed Berries Mixed Berries Fresh Mixed Berries Del Monte Mixed Berries
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2 tbsp maple syrup
1 tbsp arrowroot starch
1 tsp fresh lemon juice
¼ 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
¼ cup coconut oil, solid
½ tsp ground ceylon cinnamon
¼ tsp ground ginger
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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 mixed berries, 2 tbsp maple syrup, arrowroot starch, lemon juice, and 1/4 tsp Ceylon cinnamon. Stir until the berries are evenly coated and the starch is fully dissolved. Transfer the mixture to the prepared baking dish and spread into an even layer.

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