Low Iodine Mixed Berry Crumble with Coconut & Cassava Topping

Warm, bubbling fruit filling topped with a golden, fragrant crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The topping leans on cassava flour, tapioca starch, and unsweetened shredded coconut in place of conventional wheat flour and dairy butter, which means it sidesteps the iodine concerns that come with standard baked goods while still delivering that irresistible crunch. Coconut oil works beautifully as the fat here, binding the crumble into those satisfying irregular clumps that crisp up at the edges and stay slightly tender in the center. The berry filling gets a gentle lift from maple syrup, a squeeze of lemon juice, and a touch of Ceylon cinnamon, with arrowroot starch thickening everything into a glossy, jammy base as it bakes. Ground ginger in the topping adds just enough warmth to make each bite feel a little more complex than a typical fruit crumble. Letting it rest for ten minutes after it comes out of the oven is worth every second — the filling tightens up and the whole thing becomes much easier to scoop and serve. Whether you use fresh summer berries or a bag pulled straight from the freezer, this is a genuinely crowd-pleasing dessert that happens to check every box.

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