Warm, bubbling fruit filling topped with a golden, crumbly crust — this dessert is pure comfort from the very first spoonful. The filling leans on mixed berries, a touch of maple syrup, and arrowroot starch to create a jammy, glossy base that thickens beautifully as it cools. What makes the topping genuinely special is the combination of cassava flour, tapioca starch, and shredded coconut, which bakes up into irregular, crunchy-edged clumps with a subtle tropical warmth from Ceylon cinnamon and ginger. Coconut oil binds everything together without any dairy, making this a dessert that feels indulgent but relies entirely on wholesome, plant-based pantry staples. There's no seafood-derived ingredient hiding anywhere in here — no fish sauce, no omega-3 fortified add-ins, nothing that would raise a flag for anyone avoiding aquatic ingredients. It's the kind of recipe you can confidently bring to a gathering without having to explain a long list of substitutions. Let it rest those full ten minutes after baking and the filling will reward your patience with a perfectly scoopable, deeply fruity texture.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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