Paraben Free Mixed Berry Crumble with Coconut & Cassava Topping

Warm, bubbling berry filling crowned with a golden, coconut-laced 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 worked into solid coconut oil, creating those satisfying irregular clumps that crisp up beautifully in the oven. Maple syrup sweetens both the filling and the topping, while a touch of Ceylon cinnamon and ground ginger add gentle warmth without overpowering the bright, jammy berries underneath. For anyone navigating paraben-free living, store-bought crumbles and packaged desserts can be a minefield of synthetic preservatives and additives hiding in plain sight — this recipe sidesteps all of that with a short, clean ingredient list you can feel confident about. Arrowroot starch thickens the berry filling naturally as it bakes, so by the time it rests and sets, every spoonful holds together in the most satisfying way. It works equally well with fresh or frozen berries, which means you can pull this together any time of year without compromise.

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