Seed Oil Free Mixed Berry Crumble with Coconut & Cassava Topping

Warm, bubbling fruit filling topped with a golden, coconut-laced crumble — this dessert is pure comfort without a drop of refined vegetable or seed oil anywhere in the recipe. Coconut oil does all the heavy lifting in the topping, binding cassava flour, tapioca starch, and shredded coconut into those satisfying, irregular clumps that crisp up beautifully in the oven. Most store-bought crumbles and baking mixes rely on canola or sunflower oil, so making this from scratch gives you full control over every fat source on the table. The berry filling gets its glossy, jammy texture from arrowroot starch and a squeeze of lemon juice rather than any processed thickeners, and Ceylon cinnamon adds a delicate warmth that plays perfectly against the bright fruit. Maple syrup sweetens both layers naturally, keeping the whole thing clean and cohesive. Let it rest for a few minutes after baking and the filling tightens into something scoopable and rich — ideal on its own or with a dollop of coconut cream alongside.

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