Beef Free Mixed Berry Crumble with Coconut & Cassava Topping
Jewel-toned berries bubbling beneath a golden, fragrant topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on arrowroot starch and a squeeze of lemon juice to thicken those juicy blueberries, raspberries, and blackberries into something jammy and luscious without any fuss. What makes the topping genuinely special is the combination of cassava flour, tapioca starch, and shredded coconut, which bakes up into satisfyingly crunchy, irregular clumps with a subtle tropical note. Coconut oil stands in for butter beautifully here, binding everything together while adding a gentle richness that pairs perfectly with the tart berry filling. Ceylon cinnamon and a touch of ground ginger give the whole thing a warm, slightly exotic depth that elevates it well beyond a basic fruit crisp. The hardest part is waiting the full ten minutes after it comes out of the oven — but that rest time is what transforms the filling from bubbling liquid into a thick, spoonable sauce you'll want to dig straight into.
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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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