Cashew Free Cherry Crumble with Coconut & Cassava Topping
Bubbling fruit filling beneath a golden, crackly topping is one of those desserts that feels both rustic and special, and this cherry crumble absolutely delivers on that promise. The filling leans on fresh or frozen cherries brightened with lemon juice and Ceylon cinnamon, with arrowroot starch doing the quiet work of pulling everything into a glossy, jammy sauce as it bakes. The topping is where things get really interesting — cassava flour and tapioca starch give it that satisfying crunch and slight chew, while shredded coconut and coconut oil add richness and a subtle tropical note that pairs beautifully with the tart cherries. Maple syrup sweetens both layers naturally, so the whole thing comes together without refined sugar or any tree nut ingredients. For anyone navigating nut-free baking, crumbles can be a minefield of almond flour and cashew-based butters hiding in otherwise simple recipes — this one sidesteps all of that with pantry staples that are genuinely easy to source. The technique is straightforward: toss, layer, scatter, and bake until the edges are bubbling and the topping turns a deep, toasty gold. A ten-minute rest before serving is worth every second of patience, as the filling thickens into something truly spoonable and lush.
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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
- 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.
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