Pregnancy Friendly Mixed Berry Crumble with Coconut & Cassava Topping

Warm, bubbling fruit filling topped with a golden, coconut-kissed crumble — this dessert is the kind of thing that makes the whole kitchen smell incredible. The berry filling leans on arrowroot starch to thicken naturally, so you get that jammy, glossy texture without any refined additives to second-guess. Ceylon cinnamon, which is the gentler variety often recommended over the more common Cassia type during pregnancy, adds warmth without overwhelming the fruit. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you a satisfying crunch that's completely grain-free and free from anything that tends to raise red flags on ingredient labels. Maple syrup and coconut oil do all the sweetening and binding, keeping the whole dish wholesome and straightforward. It works beautifully with fresh or frozen berries, so you can pull it together any time a craving strikes. Let it rest for a few minutes after baking and the filling sets into something truly spoonable and special.

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