Hazelnut Free Mixed Berry Crumble with Coconut & Cassava Topping

Warm, bubbling berry filling crowned with a golden, fragrant topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The topping leans on cassava flour, tapioca starch, and unsweetened shredded coconut instead of any nut-based ingredients, so you get that satisfying crunch and richness without a single hazelnut or tree nut in sight. Solid coconut oil works into the dry mix just like butter would, creating those irresistible clumpy, irregular crumbs that crisp up beautifully in the oven. A double hit of Ceylon cinnamon — in both the filling and the topping — plus a touch of ground ginger gives every bite a warm, spiced depth that feels far more complex than the ingredient list suggests. Arrowroot starch thickens the berry layer as it bakes, so by the time you let it rest those ten minutes, the filling is jammy and glossy rather than watery. Use whatever mix of blueberries, raspberries, blackberries, or strawberries you have on hand — fresh or frozen both work perfectly here. It's the kind of fuss-free, crowd-pleasing dessert you'll find yourself making on repeat all year long.

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