Alpha Gal Friendly Cherry Crumble with Coconut & Cassava Topping
Bubbling cherry filling peeking through a golden, crumbly topping is one of those desserts that feels like pure comfort, and this version delivers every bit of that magic. What makes it especially clever is the topping: cassava flour and tapioca starch team up to create that satisfying crumble texture without any grain or dairy, while shredded coconut adds a subtle chew and a hint of tropical warmth. Solid coconut oil stands in for butter seamlessly, binding the crumble into those perfect irregular clumps that crisp up beautifully in the oven. The cherry filling gets its glossy, jammy consistency from arrowroot starch and a squeeze of fresh lemon juice, so every spoonful is bright, tart, and deeply fruity. Ceylon cinnamon and ground ginger round out the flavor without overpowering the cherries — it's a spice balance that feels intentional and refined. Because every ingredient here is plant-based and free from mammalian products, this is a dessert you can serve with total confidence to anyone navigating alpha-gal syndrome. Let it rest those full ten minutes before digging in — the filling thickens as it cools, and the wait is absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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 syrup
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!