Capsaicin Free Cherry Crumble with Coconut & Cassava Topping

Tart cherries bubbling beneath a golden, crackly topping is one of those desserts that feels both rustic and a little special, and this version delivers exactly that. The filling leans on maple syrup and a bright hit of lemon juice to let the cherries shine, while Ceylon cinnamon adds warmth without any heat — making it a genuinely safe choice for anyone who needs to avoid capsaicin and the sneaky spices that sometimes tag along in conventional recipes. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, which bake up into something wonderfully crisp and slightly chewy at the same time. Solid coconut oil is worked in the old-fashioned way — cut in with a fork until the mixture looks like coarse, clumpy sand — so you get those satisfying irregular crumbles rather than a dense, uniform crust. Every ingredient here is straightforward and easy to verify, which matters when you're trying to avoid hidden irritants that can lurk in store-bought baked goods or pre-mixed toppings. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something glossy and jammy, perfect spooned over a scoop of coconut ice cream or enjoyed completely on its own.

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