Brazil Nut Free Mixed Berry Crumble with Coconut & Cassava Topping

Bubbling berry filling peeking through a golden, crackly topping is one of those dessert moments that feels almost too good to be true — and yet this one comes together with a surprisingly short ingredient list. The crumble topping leans on cassava flour, tapioca starch, and shredded coconut in place of the usual oat-and-butter combo, giving it a slightly crisp, almost shortbread-like texture that pairs beautifully with the jammy fruit underneath. Arrowroot starch thickens the berry layer just enough so it holds together when you scoop it, while a hit of lemon juice and Ceylon cinnamon keep the flavor bright and a little complex. Coconut oil works into the dry ingredients the same way cold butter would, creating those satisfying irregular clumps that toast up perfectly at 375°F. Because every ingredient here is naturally free from tree nuts — no almond flour, no mixed nut toppings, no ambiguous "natural flavors" from a store-bought mix — you can serve this with total confidence at the table. Use fresh or frozen berries depending on the season, and don't skip the ten-minute rest after baking; it's what takes the filling from loose and syrupy to perfectly scoopable.

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