Macadamia Free Cherry Crumble with Coconut & Cassava Topping
Bubbling cherry filling crowned with a golden, coconut-flecked topping — this is the kind of dessert that makes people hover near the oven waiting for it to come out. The filling leans on arrowroot starch and a splash of fresh lemon juice to thicken those jammy cherries into something glossy and deeply fruity, while Ceylon cinnamon adds a warm, delicate spice that doesn't overpower. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all cut together with solid coconut oil until the mixture hits that perfect coarse, clumpy texture before baking into a crisp, lacy crust. Many store-bought or restaurant crumbles sneak in nut-based toppings or mixed flour blends that can be a real concern, so making this one from scratch puts you fully in control of every ingredient. Maple syrup does double duty in both the filling and the topping, keeping everything naturally sweetened and cohesive without any refined sugar. Let it rest those full ten minutes after baking — the filling tightens up beautifully and makes every scoop clean and satisfying rather than soupy.
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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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