Dairy Free Cherry Crumble with Coconut & Cassava Topping
Bubbling cherry filling peeking through a golden, crackly topping is one of those desserts that feels indulgent and comforting all at once. What makes this crumble especially clever is the topping — cassava flour and tapioca starch team up to create that satisfying crunch and crumble texture you'd expect from a classic, with shredded coconut adding a subtle chew and a hint of tropical warmth. Solid coconut oil is worked in just like butter would be, giving you those perfect pea-sized clumps that bake up crisp at the edges without any dairy in sight. The cherry filling gets its glossy, jammy consistency from arrowroot starch, so it thickens beautifully as it cools rather than staying watery or loose. A touch of Ceylon cinnamon and fresh lemon juice keep the fruit bright and balanced, while maple syrup sweetens everything naturally throughout. This is the kind of dessert you can bring to a gathering without having to explain a single ingredient — it just tastes really, really good.
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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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