Gut Friendly 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 is pure comfort from the very first bite. The filling leans on fresh or frozen cherries tossed with maple syrup, arrowroot starch, and a squeeze of lemon juice, which thickens beautifully as it bakes without any refined sugars or grain-based thickeners. The topping is where things get really interesting: cassava flour and tapioca starch create a crumble that bakes up crisp and golden, while shredded coconut and solid coconut oil add richness and texture that feels genuinely indulgent. Arrowroot and cassava are both easier on the digestive system than conventional wheat flour, making this a smart swap for anyone who wants a satisfying baked dessert without the aftermath. Ceylon cinnamon — the gentler, more delicate variety — and ground ginger round out the flavor without overwhelming the fruit. Let it rest for a full ten minutes after pulling it from the oven so the filling has time to set, then scoop it warm into bowls and enjoy every last bite.
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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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