Mushroom Free Cherry Crumble with Coconut & Cassava Topping
Bubbling cherries beneath a golden, crackly 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 fresh or frozen pitted cherries brightened with lemon juice and Ceylon cinnamon, with arrowroot starch doing the quiet work of pulling everything into a glossy, jammy sauce. 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, sandy texture before maple syrup brings it into loose, craggy clumps. Every single ingredient here is straightforwardly plant-based and grain-free, so there's no need to scan labels for hidden fillers or worry about what might be lurking in a store-bought mix. The whole thing bakes until the topping turns firm and golden at the edges while the cherry filling bubbles up through the gaps — a genuinely satisfying visual cue that it's ready. Letting it rest for ten minutes before serving is worth the patience, since the filling thickens into something scoopable and rich rather than soupy. Serve it warm on its own or with a scoop of your favorite coconut-based ice cream for a dessert that feels indulgent without any of the usual compromise.
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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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