Black Pepper Free Mixed Berry Crumble with Coconut & Cassava Topping

Warm, bubbling fruit filling crowned with a golden, coconut-laced topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The crumble comes together with cassava flour, tapioca starch, and shredded coconut worked into coconut oil, creating those irresistible clumpy, crunchy bits that make every spoonful interesting. Maple syrup sweetens both the berry filling and the topping naturally, while a touch of Ceylon cinnamon and ground ginger add gentle warmth without any heat or bite. For anyone navigating a spice sensitivity, this recipe is a genuinely satisfying find — every ingredient is intentional, and there's nothing lurking in the seasoning list to cause concern. Arrowroot starch thickens the berry layer beautifully as it bakes, so by the time it rests and sets, you get that perfect jammy consistency rather than a watery pool. It works equally well with fresh or frozen berries, which means you can pull this off any time of year with whatever you have on hand. Serve it straight from the dish while it's still warm and let the topping do all the talking.

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