Breastfeeding Friendly Mixed Berry Crumble with Coconut & Cassava Topping

Warm, bubbling fruit filling topped with a golden, coconut-scented crumble — this dessert is the kind of thing that makes the whole kitchen smell incredible. The berry base gets its glossy, jammy texture from arrowroot starch rather than cornstarch, and a touch of Ceylon cinnamon and lemon juice keeps the flavors bright without overpowering the fruit. The topping leans on cassava flour and tapioca starch instead of wheat, making it a genuinely wholesome option when you're being thoughtful about what goes into your body during the nursing months. Coconut oil works into the dry ingredients to create those satisfying, irregular crumble clusters that bake up crisp at the edges and tender in the middle. Maple syrup does all the sweetening here — no refined sugar anywhere in the dish — so every bite feels nourishing rather than just indulgent. Mixed berries bring a natural dose of antioxidants and color, and you can use fresh or frozen depending on what you have on hand. Let it rest those full ten minutes before serving so the filling sets up properly, then scoop it straight from the dish while it's still warm.

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