Cashew Free Mixed Berry Crumble with Coconut & Cassava Topping
Bubbling fruit filling peeking through a golden, crackly topping — this berry crumble is pure comfort food done right. The base layers fresh or frozen mixed berries with maple syrup, a touch of arrowroot starch, lemon juice, and warm Ceylon cinnamon, creating a jammy, glossy filling that thickens beautifully as it bakes. What makes this one stand out is the topping: cassava flour and tapioca starch replace conventional flour entirely, while shredded coconut and coconut oil bring richness and that irresistible crunch without a single tree nut in sight. For anyone navigating cashew-free baking, crumbles can be a minefield — so many recipes lean on cashew cream or cashew-based butters to get that buttery, tender texture, but this one achieves it through smart, whole-food swaps that actually deliver. The irregular, clumpy topping scatters loosely over the berries so it crisps up at the edges and stays slightly tender in the center, which is exactly the texture a great crumble should have. A ten-minute rest after baking lets the filling settle into something thick and spoonable rather than soupy, so patience here is genuinely rewarded. Serve it warm and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!