Mushroom Free Mixed Berry Crumble with Coconut & Cassava Topping
Warm, bubbling fruit filling topped with a golden, coconut-scented crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving it a satisfyingly crisp, slightly chewy texture that sets beautifully in the oven. Arrowroot starch thickens the berry filling just enough so it holds together when scooped, while a squeeze of lemon juice and a touch of Ceylon cinnamon keep the flavors bright and balanced. The whole thing is naturally free from fungi-derived ingredients, so there's no need to scan labels or swap anything out — every component here is straightforwardly plant-based and clean. Maple syrup does double duty in both the filling and the topping, adding a gentle caramel sweetness that plays perfectly against the tartness of the berries. Let it rest for those full ten minutes after baking — the filling thickens up and the crumble firms just enough to make every spoonful worth the wait.
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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.
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