Capsaicin Free Mixed Berry Crumble with Coconut & Cassava Topping
Juicy berries bubbling beneath a golden, crumbly topping is one of those desserts that feels both rustic and a little bit special — and this version delivers exactly that. The filling leans on blueberries, raspberries, blackberries, or strawberries (fresh or frozen both work beautifully), brightened with lemon juice and maple syrup and thickened naturally with arrowroot starch. What makes this crumble stand out is the topping: cassava flour and tapioca starch give it a satisfying, slightly chewy texture, while shredded coconut and coconut oil add richness and help it turn genuinely golden in the oven. A touch of Ceylon cinnamon and ground ginger round out the flavor without any heat — every single ingredient here is completely free of capsaicin and its relatives, so there's no need to scrutinize labels or swap anything out. People who need to avoid spicy compounds often find baked goods and desserts surprisingly tricky because of hidden spice blends, but this recipe is built from scratch with clean, straightforward pantry staples. The result is a bubbling, fragrant crumble that rests for just ten minutes before it's ready to scoop — serve it as-is or with your favorite cool topping for a genuinely crowd-pleasing finish.
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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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