Lactose Free Mixed Berry Crumble with Coconut & Cassava Topping
Warm, bubbling fruit filling topped with a golden, crackly crust — this berry crumble delivers everything you want from a classic dessert without a single drop of dairy. The topping leans on cassava flour, tapioca starch, and unsweetened shredded coconut, all brought together with solid coconut oil and maple syrup for a texture that's genuinely crumbly and satisfying. Ceylon cinnamon and a hint of ground ginger give the topping a subtle warmth that plays beautifully against the bright, jammy berry filling underneath. Arrowroot starch thickens the fruit as it bakes, so you get that glossy, spoonable consistency rather than a watery mess. Because every ingredient here is naturally free of dairy, there's no need to hunt down specialty substitutes or worry about hidden milk derivatives sneaking into your dessert. It works equally well with fresh or frozen berries, which means you can pull this together any time of year. Let it rest for a few minutes after it comes out of the oven and the filling sets up into something truly irresistible.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!