Eggless Mixed Berry Crumble with Coconut & Cassava Topping
Warm, bubbling fruit filling crowned with a golden, crackly topping — this berry crumble is pure comfort food that happens to be completely free of eggs at every step. The filling leans on arrowroot starch and a squeeze of lemon juice to thicken those juicy mixed berries into something jammy and glossy without any binding agents you'd normally worry about. What makes the topping genuinely special is the combination of cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil — it bakes up into satisfyingly craggy, golden clusters that shatter just right when you dig in. Maple syrup does double duty here, sweetening both the filling and the topping with a gentle caramel depth that plays beautifully against the bright, tart berries. A whisper of Ceylon cinnamon and ground ginger in the crumble layer adds warmth without overwhelming the fruit. Let it rest for a full ten minutes after it comes out of the oven — the filling tightens up and the whole thing becomes far easier (and more rewarding) to serve.
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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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