Nutmeg 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 people hover near the oven waiting for it to come out. The berry base gets coated in maple syrup, a squeeze of lemon, and a touch of Ceylon cinnamon, with arrowroot starch doing the quiet work of pulling the juices into a glossy, jammy sauce as it bakes. The topping is where things get really interesting: cassava flour and tapioca starch give it that satisfying crunch, while shredded coconut and coconut oil add richness and a subtle tropical note that plays beautifully against the tart berries. Many classic crumble recipes lean on warm spice blends that sneak in nutmeg, but every single ingredient here is intentionally chosen — ground ginger and Ceylon cinnamon carry all the warmth you need without anything unwanted. It's naturally sweetened with maple syrup throughout, so the flavor feels layered and honest rather than one-note. Let it rest for a few minutes after baking and the filling thickens into something scoopable and deeply satisfying, whether you serve it on its own or with your favorite topping alongside.

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