Oats Free Mixed Berry Crumble with Coconut & Cassava Topping
Bubbling fruit filling, a golden crumble crown, and the warm scent of cinnamon and ginger filling your kitchen — this dessert delivers everything a classic crumble should without a single grain of oats in sight. The topping is built on cassava flour, tapioca starch, and unsweetened shredded coconut, which together create those satisfying irregular clumps that crisp up beautifully in the oven. Arrowroot starch thickens the berry filling from the inside out, so by the time it rests those ten minutes after baking, you get a jammy, glossy base that holds its shape when scooped. Ceylon cinnamon and a hint of ground ginger give the whole dish a gentle warmth that makes it feel far more special than the effort involved. Mixed berries — whether you raid the freezer or grab fresh ones — bring a bright, tart contrast to the sweet maple syrup and rich coconut oil running through every layer. This is the kind of recipe that proves you don't need a long ingredient list or a complicated technique to land something genuinely impressive at the table.
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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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