Rice Free Mixed Berry Crumble with Coconut & Cassava Topping
Bubbling fruit filling, a golden crumble crown, and the warm scent of cinnamon and coconut drifting out of the oven — this dessert is pure comfort. The topping comes together with cassava flour, tapioca starch, and shredded coconut, which means it delivers that satisfying crunch and buttery texture without a single grain of rice in sight. Arrowroot starch thickens the berry filling beautifully, so you get that jammy, glossy consistency that makes every spoonful feel indulgent. Ceylon cinnamon and a hint of ginger give the whole thing a gentle warmth that plays perfectly against the tartness of the mixed berries. Maple syrup and coconut oil keep everything naturally sweetened and cohesive, so the ingredient list stays clean and unfussy. Let it rest for a few minutes after baking and the filling sets into something truly spoonable and rich. It's the kind of dessert that disappears fast, so you might want to double the batch.
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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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