Legume Free Mixed Berry Crumble with Coconut & Cassava Topping

Warm, bubbling fruit filling crowned with a golden, coconut-flecked topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The crumble topping leans on cassava flour, tapioca starch, and shredded coconut instead of any grain or legume-based flour, so it delivers that satisfying crunch without a single ingredient that would trip up a legume-free lifestyle. Ceylon cinnamon and a hint of ground ginger weave through both the filling and the topping, giving every bite a warmly spiced depth that feels far more considered than your average fruit crumble. Arrowroot starch thickens the berry filling as it bakes, so by the time it comes out of the oven and rests for ten minutes, you get a jammy, glossy base rather than a watery puddle. Maple syrup does all the sweetening here — no refined sugar, no hidden additives — and coconut oil binds the topping into those irresistible irregular clumps that shatter when you dig in. Use whatever mix of blueberries, raspberries, blackberries, or strawberries you have on hand, fresh or frozen, and the result is equally gorgeous either way. It's the kind of fuss-free, crowd-pleasing dessert you'll find yourself making on repeat all year long.

About Fig

Fig 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 →