Macadamia Free Mixed Berry Crumble with Coconut & Cassava Topping

Warm, bubbling berry filling crowned with a golden, fragrant topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The topping is built on cassava flour, tapioca starch, and shredded coconut, which together create those satisfying irregular clumps that crisp up beautifully in the oven without relying on any tree nuts whatsoever. Ceylon cinnamon and a hint of ground ginger give the crumble layer a gentle warmth that plays perfectly against the bright, jammy berries underneath. Arrowroot starch thickens the filling just enough so every spoonful holds together rather than running all over the plate. Coconut oil works as the fat that binds the topping, lending a subtle tropical note that feels intentional rather than like a substitution. The whole thing bakes until the edges are deeply golden and the berry juices are visibly bubbling through the gaps — that's your cue it's ready. Let it rest for ten minutes and you'll be rewarded with a filling that's thick, glossy, and absolutely worth the wait.

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