Shellfish Free Mixed Berry Crumble with Coconut & Cassava Topping
Warm, bubbling fruit filling topped with a golden, fragrant 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 beautifully crisp, slightly chewy texture that sets it apart from a standard oat-based crumble. Maple syrup sweetens both the berry filling and the topping naturally, while Ceylon cinnamon and a hint of ginger add just enough warmth to make the whole kitchen smell incredible. Arrowroot starch thickens the berry layer as it bakes, so you get that glossy, jammy filling rather than a watery mess. The ingredient list is entirely plant-based and built from pantry staples, so there's zero stress about hidden additives or unexpected allergens sneaking in. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and satisfying. Serve it as-is or with a scoop of your favorite frozen dessert on top — either way, it disappears fast.
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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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