AIP Friendly Mixed Berry Crumble with Coconut & Cassava Topping
Warm, bubbling berry filling topped with a golden, coconut-scented crumble — this dessert is the kind of thing that makes a whole kitchen smell incredible. The topping comes together with cassava flour, tapioca starch, and unsweetened shredded coconut worked into solid coconut oil, creating those satisfying irregular clumps that crisp up beautifully in the oven. A touch of Ceylon cinnamon and ground ginger in the topping adds gentle warmth without any of the nightshade-derived spices that can be tricky to avoid. The berry filling is kept simple and bright — just fresh or frozen mixed berries, a squeeze of lemon, maple syrup, and arrowroot starch to help it thicken into that jammy, spoonable consistency. One of the trickiest parts of following a strict elimination protocol is finding desserts that feel genuinely indulgent rather than like a compromise, and this one clears that bar with ease. It serves six, so it's a great option for sharing without having to explain a long list of substitutions — it just tastes good. Let it rest for ten minutes after baking so the filling sets up properly before you dig in.
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Learn more →Ingredients
6 servings
For the berry filling
- 3 cups mixed berries (blueberries, raspberries, blackberries, or strawberries), fresh or frozen
- 2 tbsp maple syrup
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 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 syrupIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¼ cup coconut oil, solid
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 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 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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