Almond Free Mixed Berry Crumble with Coconut & Cassava Topping

Warm, bubbling fruit filling topped with a golden, crackly crust — this berry crumble delivers everything you want from a classic dessert without a single nut in sight. The topping leans on cassava flour, tapioca starch, and unsweetened shredded coconut to build real texture and richness, so you never feel like you're missing out on the traditional oat-and-almond versions. Solid coconut oil gets worked into the dry ingredients until the mixture forms those irresistible pea-sized clumps that crisp up beautifully in the oven. A double hit of maple syrup — once in the filling, once in the topping — keeps the sweetness natural and layered, while Ceylon cinnamon and a touch of ground ginger add just enough warmth to make the whole kitchen smell incredible. Arrowroot starch quietly thickens the berry juices as they bubble, so by the time the crumble rests for ten minutes after baking, the filling is jammy and scoopable rather than soupy. Use whatever mix of blueberries, raspberries, blackberries, or strawberries you have on hand — fresh or frozen both work perfectly here. It's the kind of fuss-free, crowd-pleasing dessert that tastes far more impressive than the effort it actually takes.

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