Hazelnut Free Cherry Crumble with Coconut & Cassava Topping

Bubbling cherry filling beneath a golden, crumbly topping is one of those desserts that feels both rustic and a little bit special, and this version delivers exactly that. The filling leans on tart, juicy cherries brightened with lemon juice and warm Ceylon cinnamon, thickened naturally with arrowroot starch so it sets into a glossy, jammy layer that holds together beautifully when you scoop it. The topping is where things get really interesting — cassava flour and tapioca starch give it that satisfying crumble texture, while shredded coconut and a hint of ground ginger add depth and a subtle tropical warmth. Coconut oil works into the dry ingredients until the mixture looks like coarse, clumpy sand, then maple syrup pulls it into those perfect irregular crumbles that bake up golden and slightly crisp at the edges. For anyone navigating tree nut allergies, crumbles can be a minefield — most recipes lean heavily on almond flour or oat toppings processed alongside hazelnuts — but every ingredient here is naturally free from that concern without any substitutions required. The whole thing comes together in one baking dish with straightforward steps, making it as practical as it is impressive. Let it rest for ten minutes before serving and the filling thickens into something truly scoopable and rich.

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