Juicy mixed berries bubble away under a rustic, golden topping built from cassava flour, tapioca starch, and shredded coconut — a naturally gluten-free base that bakes up into crisp, clumpy crumbs. A touch of maple syrup and warm Ceylon cinnamon tie the fruit and topping together, while a splash of lemon juice and arrowroot starch help the filling thicken into a glossy, spoonable sauce as it bakes. Ground ginger adds a gentle warmth to the topping, and solid coconut oil gives it that irresistible, buttery-crisp texture without any dairy in sight. Scooped warm with the edges bubbling and the crumble set into golden clusters, this is the kind of dessert that feels indulgent but stays easy on digestion. It's a genuinely solid pick for anyone following a low FODMAP plan, no dessert-table compromises required.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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