Alpha Gal Friendly Mixed Berry Crumble with Coconut & Cassava Topping

Bubbling fruit filling peeking through a golden, crackly topping — this berry crumble is the kind of dessert that makes everyone crowd around the oven. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coconut oil, creating those satisfying irregular clumps that crisp up beautifully without a single grain of wheat or trace of dairy or mammalian products. For anyone managing alpha-gal syndrome, dessert can feel like a minefield of hidden butter, cream, and mammal-derived additives, but every ingredient here sidesteps those concerns entirely. Maple syrup sweetens both the jammy berry filling and the crumble itself, while arrowroot starch thickens the fruit into a luscious, spoonable base that holds together after a short rest out of the oven. Ceylon cinnamon and a hint of ground ginger give the topping a warm, aromatic depth that makes this feel far more special than a simple weeknight bake. Use whatever mix of blueberries, raspberries, blackberries, or strawberries you have on hand — fresh or frozen both work beautifully. Serve it straight from the baking dish while the edges are still slightly warm and the filling is just thick enough to scoop cleanly.

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