AIP Friendly Cherry Crumble with Coconut & Cassava Topping
Bubbling fruit filling, a golden crumble on top, and the warm scent of cinnamon and ginger drifting through the kitchen — this dessert delivers everything a classic crumble should, without a single ingredient that conflicts with the autoimmune protocol. The filling leans on five cups of sweet-tart cherries tossed with maple syrup, fresh lemon juice, and arrowroot starch to create that jammy, glossy texture you want pooling up around the edges of the dish. The topping comes together with cassava flour, tapioca starch, and unsweetened shredded coconut worked into solid coconut oil, giving you those satisfying clumpy, golden crumbles that are genuinely hard to distinguish from a conventional version. No grains, no eggs, no nightshades — just pantry-friendly swaps that actually behave the way they're supposed to in the oven. Baking at 375°F for up to 40 minutes gets the topping firm and lightly crisped while the filling bubbles actively through the gaps, which is exactly the visual cue you're looking for. Letting it rest for ten minutes before serving is worth the patience, since the filling thickens beautifully as it cools. This one serves six, making it an easy choice for a dinner party or a weekend treat you can portion out through the week.
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Learn more →Ingredients
6 servings
For the cherry filling
- 5 cups fresh or frozen pitted cherries (about 2 lb), thawed if frozen
- 3 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tbsp arrowroot starch
- 1 tbsp fresh lemon juice
- ½ tsp ground ceylon cinnamon
For the crumble topping
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ¼ cup unsweetened shredded coconut
- 3 tbsp maple syrupIngredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¼ cup coconut oil, solid
- 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 cherries, 3 tbsp maple syrup, arrowroot starch, lemon juice, and Ceylon cinnamon. Toss until the cherries are evenly coated and the starch is fully dissolved with no dry pockets visible. Transfer the mixture to the prepared baking dish and spread into an even layer.
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