Gelatin Free Mixed Berry Crumble with Coconut & Cassava Topping
Warm, bubbling berry filling topped with a golden, crumbly crust — this dessert delivers everything you want from a classic crumble without a single ingredient that raises concerns for those avoiding animal-derived setting agents. Many store-bought desserts and even homemade recipes sneak in gelatin-based thickeners, but here arrowroot starch does the heavy lifting, gently thickening the jammy berry filling as it bakes. The topping is where things get really interesting: cassava flour and tapioca starch combine with shredded coconut and solid coconut oil to create those irresistible irregular clumps that crisp up beautifully in the oven. A touch of Ceylon cinnamon and ground ginger weave through both layers, giving the whole dish a warmth that feels intentional rather than accidental. You can use fresh or frozen berries, which makes this genuinely weeknight-friendly no matter the season. After a short rest out of the oven, the filling tightens into a luscious, spoonable consistency that holds its shape in the dish without any fuss.
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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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