High Fructose Corn Syrup Free Cherry Crumble with Coconut & Cassava Topping

Bubbling ruby cherries beneath a golden, crackly topping — this dessert is the kind of thing that makes people hover near the oven. Every ingredient here is sweetened with pure maple syrup instead of the corn-derived syrups that sneak into so many store-bought baked goods and even some pantry staples, so you stay in complete control of what goes into the dish. The filling gets its glossy, jammy texture from arrowroot starch and a squeeze of fresh lemon juice, while Ceylon cinnamon adds a warm, delicate spice that doesn't overpower the fruit. The crumble topping is built on cassava flour and tapioca starch, which bake up with a satisfying crunch, and the shredded coconut and solid coconut oil give it that irresistible coarse, clumpy texture that shatters when you dig in. A pinch of ground ginger ties the whole topping together with just enough warmth to complement the tart cherries underneath. Letting it rest for ten minutes after baking is the hardest part, but it gives the filling time to thicken into something truly spoonable and luscious. Serve it as-is or with a scoop of your favorite clean-ingredient ice cream for a dessert that feels completely indulgent without any of the ingredient compromises.

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