Eggless Cherry Crumble with Coconut & Cassava Topping
Bubbling cherry filling peeking through a golden, crumbly topping is one of those desserts that feels like pure comfort, and this version delivers every bit of that cozy satisfaction. The filling leans on arrowroot starch and a splash of fresh lemon juice to thicken those juicy cherries into something glossy and jammy, with a gentle warmth from Ceylon cinnamon. The topping is where things get really interesting — cassava flour and tapioca starch team up with shredded coconut and solid coconut oil to create a crumble that bakes up crisp at the edges and tender in the middle, all without a single egg in sight. Traditional crumbles rarely need eggs anyway, but many recipes sneak in butter-heavy doughs that can feel heavy; here, coconut oil keeps everything light and just a little tropical. Maple syrup sweetens both layers naturally, so the flavor is rich but never cloying. Let it rest those full ten minutes after it comes out of the oven — the filling tightens up beautifully and makes every scoop clean and satisfying. Serve it warm on its own or with a scoop of your favorite dairy-free ice cream for a dessert that genuinely impresses.
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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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