Barley Free Mixed Berry Crumble with Coconut & Cassava Topping
Bubbling fruit filling, a golden crumble crown, and the warm scent of Ceylon cinnamon and ginger drifting through the kitchen — this dessert is pure comfort in a baking dish. The topping comes together with cassava flour, tapioca starch, and shredded coconut, which means it delivers that satisfying crunch and crumble without a single grain of barley or any other gluten-containing ingredient sneaking in. Arrowroot starch thickens the berry filling naturally, so you get that gorgeous, jammy consistency that pools up around the edges as it bakes. Coconut oil works into the dry ingredients to create those irresistible pea-sized clumps that turn golden and crisp in the oven. Maple syrup sweetens both layers, keeping everything cohesive and lightly caramelized. Use whatever mix of berries you have on hand — fresh or frozen both work beautifully here. Let it rest for a few minutes after baking and the filling sets into something truly spoonable and special.
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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
- 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
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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