Honey Free Cherry Crumble with Coconut & Cassava Topping
Tart cherries bubbling beneath a golden, crumbly topping is one of those desserts that feels both rustic and a little bit special. The filling gets its sweetness entirely from maple syrup, which means there's no honey anywhere in this recipe — not tucked into the topping, not hiding in the filling. Arrowroot starch and a splash of fresh lemon juice help the cherry juices thicken into a glossy, jammy sauce that holds together beautifully once the crumble rests. The topping is where things get really interesting: cassava flour and tapioca starch give it a tender, slightly chewy bite, while shredded coconut and solid coconut oil create those irresistible clumpy, golden clusters. A pinch of ginger alongside the Ceylon cinnamon adds just enough warmth to make the whole thing feel layered and intentional rather than one-note sweet. It bakes up bubbling and fragrant, and that 10-minute rest before serving is genuinely worth the wait — the filling thickens into something scoopable and rich rather than soupy. Serve it as-is or alongside your favorite dairy-free ice cream for a dessert that nobody will believe is as straightforward as it actually is.
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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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