Carrageenan Free Mixed Berry Crumble with Coconut & Cassava Topping

Warm, bubbling berry filling crowned with a golden, coconut-laced crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coconut oil, creating those satisfying irregular clumps that crisp up beautifully in the oven. Arrowroot starch does the thickening work in the filling, so you get that jammy, glossy texture without reaching for any conventional thickeners that can sneak carrageenan into an otherwise clean recipe. Ceylon cinnamon and a hint of ginger give the whole dish a gentle warmth that plays perfectly against the bright, tart berries. Many store-bought crumbles and dessert mixes rely on additives and stabilizers that aren't always easy to spot on a label, so making this from scratch puts you fully in control of every ingredient. The recipe works with fresh or frozen berries, which makes it genuinely weeknight-friendly year-round. Let it rest just long enough for the filling to set, then dig in while it's still warm.

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