Mustard Free Cherry Crumble with Coconut & Cassava Topping

Bubbling ruby cherries peeking through a golden, crackly topping — this dessert is the kind of thing that makes people hover near the oven. The filling comes together with fresh or frozen pitted cherries, a touch of maple syrup, arrowroot starch for body, lemon juice, and a whisper of Ceylon cinnamon, creating a jammy, fragrant base that thickens beautifully as it bakes. The crumble itself is built on cassava flour and tapioca starch, worked together with solid coconut oil until it forms those irresistible pea-sized clumps, then finished with shredded coconut and a drizzle of maple syrup for just the right amount of sweetness. Every single ingredient here is naturally free from mustard and mustard derivatives — no condiments, no spice blends with hidden additives, no reason to second-guess the label. That matters more than it sounds, because crumbles and baked goods can quietly harbor mustard flour as a thickener or filler in store-bought mixes. Here, you control everything from the bowl to the oven. Let it rest those ten minutes after baking and the filling sets into something scoopable, glossy, and deeply satisfying.

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