Lupin Free Mixed Berry Crumble with Coconut & Cassava Topping
Warm, bubbling berry filling topped with a golden, coconut-scented crumble — this dessert is the kind of thing that makes everyone hover near the oven. The topping comes together with cassava flour, tapioca starch, and shredded coconut, which means it bakes up beautifully crisp and clumpy without relying on any of the grain-based or legume-derived flours that can be tricky to avoid. Lupin flour has quietly crept into a surprising number of gluten-free baking blends and crumble mixes on store shelves, so making this from scratch gives you full control over every ingredient. Arrowroot starch thickens the berry filling just enough so it sets into that perfect jammy consistency after a short rest out of the oven. Ceylon cinnamon and a hint of ground ginger weave through both layers, giving the whole dish a warmth that feels intentional rather than accidental. You can use fresh or frozen berries, which makes this genuinely easy to pull off any time of year. Serve it straight from the baking dish and let the golden, coconut-crusted topping do all the talking.
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!