Dairy Free Mixed Berry Crumble with Coconut & Cassava Topping
Warm, bubbling fruit filling topped with a golden, crackly crust — this berry crumble delivers everything you want from a classic dessert without a single drop of butter or cream. The topping leans on cassava flour, tapioca starch, and shredded coconut to build that irresistible crumbly texture, while solid coconut oil stands in for butter so naturally you'd never know anything was missing. Ceylon cinnamon and a hint of ground ginger give the topping a subtle warmth that plays beautifully against the bright, jammy berry filling underneath. Arrowroot starch thickens the fruit as it bakes, so by the time it comes out of the oven the filling is glossy, saucy, and perfectly set after a short rest. Maple syrup does double duty — sweetening both the filling and the topping — keeping the whole thing refined and free of any dairy-based additives that can sneak into store-bought crumble mixes. Use fresh berries in summer or pull from the freezer any time of year; this one works beautifully either way. It's the kind of dessert that disappears fast, so you might want to make two.
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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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