Red Meat Allergy Friendly Mixed Berry Crumble with Coconut & Cassava Topping

Warm, bubbling fruit filling topped with a golden, coconut-scented crumble — 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 crunch and a subtly tropical flavor that feels genuinely special. 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 interesting. Arrowroot starch thickens the berries as they bake, so the filling sets into a glossy, jammy layer that holds together beautifully after a short rest. Since the entire recipe is built around fruit, coconut oil, and grain-free flours, there's nothing here that would raise any red flags for people managing a red meat allergy — no hidden animal-derived additives to second-guess. It works just as well with frozen berries as fresh, making it an easy year-round option when you want a crowd-pleasing dessert without a lot of fuss.

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