Chestnut Free Cherry Crumble with Coconut & Cassava Topping

Bubbling cherry filling peeking through a golden, crumbly topping is one of those desserts that feels both rustic and a little special. The filling comes together with fresh or frozen cherries, a touch of maple syrup, bright lemon juice, and warming Ceylon cinnamon, all thickened naturally with arrowroot starch so it sets into a glossy, jammy layer. The topping skips traditional flour and oats entirely, leaning on cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil and maple syrup until it forms those satisfying irregular crumbles that bake up crisp at the edges. Every single ingredient here is straightforwardly plant-based and free from tree nut concerns — no hidden fillers, no ambiguous "mixed nut" blends to second-guess on a label. The coconut adds a subtle tropical note that plays beautifully against the tart cherries without overwhelming the whole thing. Let it rest for those ten minutes after it comes out of the oven — the filling thickens up and the whole dish becomes far easier to scoop cleanly. Serve it warm on its own or with whatever topping makes you happiest.

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