Citric Acid Free Cherry Crumble with Coconut & Cassava Topping

Warm, bubbling cherries under a golden, crackly topping — this dessert delivers everything a classic crumble should without leaning on any of the usual citrus-heavy shortcuts that can make fruit-based bakes off-limits. The filling gets its gentle sweetness from maple syrup and a touch of Ceylon cinnamon, while arrowroot starch thickens everything into a glossy, jammy base as it bakes. A small amount of fresh lemon juice is the only citrus in the recipe, used sparingly to brighten the cherries rather than dominate them — and for many people managing citric acid sensitivities, that distinction matters. The topping is where things get really interesting: cassava flour and tapioca starch create a tender, slightly chewy crumble, while shredded coconut and coconut oil add richness and help the edges turn beautifully golden in the oven. Ground ginger gives the whole thing a subtle warmth that plays perfectly against the sweet-tart cherries underneath. It comes together with minimal fuss — no special equipment, just a bowl, a fork, and a baking dish — and that ten-minute rest after baking is genuinely worth the wait as the filling tightens into something scoopable and satisfying.

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