Wheat Free Mixed Berry Crumble with Coconut & Cassava Topping
Warm, bubbling fruit filling topped with a golden, crumbly crust — this dessert delivers everything a classic crumble should, built entirely from ingredients that skip wheat without skipping flavor. Cassava flour and tapioca starch team up to give the topping that satisfying, slightly crisp texture, while shredded coconut adds a subtle chew and natural sweetness that makes each bite feel genuinely indulgent. The berry filling gets a gentle lift from arrowroot starch and a squeeze of lemon juice, so it thickens beautifully in the oven and holds together when you scoop it. Ceylon cinnamon and a touch of ground ginger weave through both layers, making the whole kitchen smell incredible as it bakes. Maple syrup does all the sweetening here — no refined sugar, no mystery additives — just clean, pantry-friendly ingredients you can feel good about. Let it rest for a few minutes after it comes out of the oven and the filling sets into that perfect jammy consistency that makes a crumble so irresistible. Serve it as-is or with your favorite topping, and don't be surprised when 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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