Low Iodine Cherry Crumble with Coconut & Cassava Topping
Tart cherries bubbling beneath a golden, crackly topping is one of those desserts that feels indulgent but comes together with surprisingly humble ingredients. What makes this crumble such a smart choice for anyone managing iodine intake is what it leaves out entirely — no dairy, no eggs, no iodized salt, and no grain-based flours that might introduce unwanted additives. Cassava flour and tapioca starch stand in as the crumble base, giving the topping a satisfying crisp texture that holds its own against the jammy, cinnamon-kissed filling below. Coconut oil works into the dry mixture until it forms those irresistible pea-sized clumps, and unsweetened shredded coconut adds a subtle chew and toasty depth once it comes out of the oven. Maple syrup does double duty — sweetening both the cherry filling and the crumble — so there's no refined sugar or mystery ingredients to second-guess. Arrowroot starch thickens the fruit as it cools, meaning you get clean, glossy spoonfuls rather than a watery mess. It's the kind of dessert that genuinely doesn't feel like a compromise, whether you're cooking for a dietary protocol or just want something wholesome and deeply satisfying.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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