Pork 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, giving it a satisfying texture that's slightly crisp at the edges and tender in the middle. Maple syrup sweetens both the berry filling and the crumble, while Ceylon cinnamon and a hint of ginger add just enough warmth to make every bite feel intentional. Arrowroot starch thickens the berries as they bake, so by the time it comes out of the oven and rests for a few minutes, the filling is jammy and luscious rather than watery. The whole thing is naturally free of animal-derived fats — coconut oil does all the heavy lifting in the topping, and it works beautifully. Fresh or frozen berries both work here, which means this is a genuinely year-round dessert, not just a summer treat. Serve it straight from the dish while it's still warm and the filling is just barely set.
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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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