Honey Free Mixed Berry Crumble with Coconut & Cassava Topping
Warm, bubbling berry filling topped with a golden, coconut-kissed crumble — this dessert is the kind of thing that makes everyone crowd around the oven window waiting for it to come out. The filling leans on maple syrup for its gentle sweetness, so there's no bee-derived sweetener anywhere in the recipe, making it a genuinely worry-free treat for anyone avoiding honey in all its forms. Arrowroot starch thickens the jammy berry base beautifully, while a hit of fresh lemon juice and Ceylon cinnamon keep the flavors bright and layered rather than one-note sweet. The topping is where things get really interesting — cassava flour and tapioca starch give it that satisfying crunch without any grains, and the shredded coconut toasts up into something almost caramel-like as it bakes. Solid coconut oil works into the dry ingredients just like butter would, creating those irresistible pea-sized clumps that shatter when you dig in with a spoon. A second drizzle of maple syrup pulls the topping together and adds just enough caramelized depth to make every bite feel indulgent. Let it rest those full ten minutes after baking — the filling tightens up and the whole thing becomes genuinely scoopable rather than a delicious, runny mess.
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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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