Mustard Free Mixed Berry Crumble with Coconut & Cassava Topping
Warm, bubbling fruit filling topped with a golden, crumbly crust — this dessert is pure comfort in a baking dish. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into solid coconut oil, creating those satisfying irregular clumps that crisp up beautifully in the oven. Maple syrup sweetens both the berry filling and the crumble, so every bite has a gentle, natural sweetness that lets the fruit shine. Arrowroot starch thickens the berries as they bake, meaning you get that luscious, jammy filling rather than a watery mess. Ceylon cinnamon and a hint of ground ginger give the topping a subtle warmth that makes the whole dish smell absolutely incredible. Because every ingredient here is straightforward and whole-food-based, there's no need to scrutinize labels for hidden condiment derivatives or spice blends that might sneak in unwanted allergens. Let it rest for a few minutes after it comes out of the oven and the filling sets into something truly irresistible.
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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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