Gluten Free Cherry Crumble with Coconut & Cassava Topping
Bubbling cherry filling peeking through a golden, crumbly topping is one of those desserts that feels both rustic and a little special. The filling leans on arrowroot starch to thicken those jammy juices, while a touch of Ceylon cinnamon and fresh lemon juice keep the flavor bright rather than cloying. The topping is where this recipe really earns its place — cassava flour and tapioca starch come together with shredded coconut and solid coconut oil to create a crumble that bakes up genuinely crisp and golden, not gummy or dense. It's the kind of result that can be hard to achieve without wheat flour, but the combination here nails the texture. Maple syrup sweetens both layers naturally, so the whole dish has a clean, cohesive flavor from first bite to last. Let it rest those ten minutes before you dig in — the filling thickens beautifully and makes every scoop hold together. Serve it warm on its own or with a scoop of your favorite frozen treat alongside.
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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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