Emulsifier Free Cherry Crumble with Coconut & Cassava Topping

Bubbling fruit filling, a golden crumble, and the warm scent of cinnamon and ginger coming out of the oven — this dessert delivers everything a classic crumble should. The topping is built from cassava flour, tapioca starch, and shredded coconut, which means every ingredient is whole and straightforward, with no hidden additives or synthetic binders to worry about. Arrowroot starch does the thickening work in the cherry filling, keeping things clean and simple without compromising that glossy, jammy texture you want. Solid coconut oil gets worked into the dry ingredients until the mixture looks like coarse, clumpy sand — that technique is what gives you those satisfying, crunchy crumble clusters on top. The cherries are tossed with maple syrup, a squeeze of lemon, and a touch of Ceylon cinnamon, so the filling is bright and balanced rather than cloyingly sweet. After about 35 to 40 minutes in the oven, the topping turns golden and the filling bubbles up through the gaps in the most irresistible way. Let it rest for ten minutes before you dig in — the filling thickens just enough to scoop cleanly, and it's genuinely hard to stop at one serving.

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