Fish Free Cherry Crumble with Coconut & Cassava Topping
Bubbling ruby cherries peeking through a golden, crackly topping — this dessert is the kind of thing that makes people hover near the oven. The filling comes together with fresh or frozen cherries, a touch of maple syrup, lemon juice, and arrowroot starch, which thickens everything into a glossy, jammy base as it bakes. Ceylon cinnamon adds a softer, more floral warmth than the standard variety, and it pairs beautifully with the subtle tropical notes in the topping. That topping is built from cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil — the result is a crumble that bakes up genuinely crisp and clumpy rather than turning soft or gummy. Maple syrup sweetens both layers, so the whole dish has a natural, rounded sweetness without anything refined. It's completely free of seafood-derived ingredients, which matters more than you'd think in packaged dessert mixes and store-bought crumbles where unexpected additives can sneak in. Let it rest for ten minutes after it comes out of the oven and the filling will thicken into something truly spoonable and spectacular.
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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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