Yeast Free Mixed Berry Crumble with Coconut & Cassava Topping
Bubbling fruit filling, a golden crumble crown, and not a single packet of yeast in sight — this dessert is pure comfort without any of the usual baking fuss. The berry layer gets tossed with arrowroot starch and a squeeze of lemon juice, which thickens everything into a jammy, glossy filling as it bakes. What makes the topping genuinely special is the combination of cassava flour, tapioca starch, and shredded coconut, which bakes up into rustic, crunchy clumps that feel indulgent without relying on any leavening agents at all. Solid coconut oil is worked into the dry ingredients the old-fashioned way — with a fork or pastry cutter — so you get those satisfying pea-sized crumbles that turn deep golden in the oven. A drizzle of maple syrup ties the whole topping together with a gentle caramel sweetness that plays beautifully against the tart raspberries and blackberries underneath. After about 35 to 40 minutes, the edges will be bubbling and the topping will be set, and that 10-minute rest is genuinely worth the wait — it gives the filling time to thicken into something scoopable and lush. Whether you serve it warm on its own or with a dollop of something creamy alongside, this is the kind of effortless, crowd-pleasing bake you'll come back to all berry season long.
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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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