Carrageenan Free Cherry Crumble with Coconut & Cassava Topping

Bubbling fruit filling, a golden crumble crown, and zero questionable additives — this dessert delivers everything a classic fruit crumble should without any of the hidden thickeners or stabilizers that sneak into so many store-bought or packaged baking mixes. The cherry filling gets its glossy, jammy consistency from arrowroot starch and a squeeze of fresh lemon juice, while Ceylon cinnamon adds a warm, delicate spice that doesn't overpower the fruit. The topping is where things get really interesting: cassava flour and tapioca starch create a tender, slightly chewy crumble base, and shredded coconut adds subtle sweetness and texture that makes each bite feel genuinely special. Solid coconut oil is worked in just like butter would be in a traditional recipe, giving you those satisfying pea-sized crumbles that bake up golden and firm at the edges. Maple syrup sweetens both layers naturally, so the whole dish comes together with a clean ingredient list you can actually read. After about 35 to 40 minutes in the oven, the filling bubbles up through the gaps in the topping and the kitchen smells absolutely incredible. Let it rest for ten minutes before serving and the filling thickens into something truly spoonable and rich.

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