Celery Free Cherry Crumble with Coconut & Cassava Topping
Bubbling ruby cherries beneath a golden, crackly topping — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. The filling leans on arrowroot starch and a squeeze of fresh lemon juice to thicken those sweet-tart cherries into something jammy and luscious, while Ceylon cinnamon adds a warm, floral depth that feels a little more special than the standard spice rack version. The topping is where things get really interesting: cassava flour and tapioca starch team up with shredded coconut and solid coconut oil to create crumbles that bake up genuinely crisp and golden without any grain or dairy in sight. Maple syrup ties the whole thing together with a gentle caramel sweetness that complements the cherries beautifully. Because every single ingredient here is naturally free from celery and celery derivatives, there's no label-scanning or substitution stress — just straightforward, trustworthy baking. Let it rest those full ten minutes before you dig in, because the filling thickens as it cools and the payoff is absolutely worth the wait.
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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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