Bubbling fruit filling, a golden crumble crown, and the warm scent of cinnamon and ginger filling your kitchen — this dessert delivers everything a classic crumble should without a trace of rye or any grain that tends to sneak into traditional oat-and-flour toppings. The secret is a clever combination of cassava flour, tapioca starch, and unsweetened shredded coconut, which bakes up into satisfyingly crunchy, irregular clumps that rival any conventional crumble topping. Arrowroot starch thickens the berry filling naturally, so you get that gorgeous jammy texture without relying on anything off-limits. Ceylon cinnamon and a hint of ground ginger give the whole dish a warmth that feels intentional and sophisticated rather than just "free-from." Mixed berries — whether you pull them fresh or straight from the freezer — bring a bright, tart contrast to the rich coconut oil topping and the gentle sweetness of maple syrup throughout. The whole thing rests for just ten minutes after baking, long enough for the filling to set into something scoopable and luscious. Serve it as-is or alongside your favorite dairy-free ice cream for a dessert that nobody at the table will believe started with a dietary restriction in mind.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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