Vegetarian Mixed Berry Crumble with Coconut & Cassava Topping
Warm, bubbling fruit filling topped with a golden, fragrant crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into solid coconut oil, creating those irresistible clumpy, crunchy bits that make a crumble worth eating. Ceylon cinnamon and a hint of ground ginger give the whole thing a gentle warmth that plays beautifully against the bright, jammy berries underneath. Maple syrup does all the sweetening here — both in the filling and the topping — so every bite feels naturally rich without being cloying. Arrowroot starch thickens the berry layer as it bakes, so after a short rest out of the oven you get a filling that's luscious and scoopable rather than watery. It works with fresh or frozen berries, which means you can pull this together any time of year with whatever you have on hand. Serve it straight from the baking dish and watch it disappear.
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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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