Nightshade Free Cherry Crumble with Coconut & Cassava Topping
Fruit desserts are one of those categories where avoiding nightshades is genuinely easy, yet so many store-bought crumbles and cobblers sneak in unexpected additives that make label-reading a chore. This one keeps things beautifully clean from start to finish. Tart, jammy cherries get tossed with maple syrup, a squeeze of lemon, and a whisper of Ceylon cinnamon before bubbling away under a golden, crackly topping that you will absolutely want to eat straight from the dish. The crumble itself is built on cassava flour and tapioca starch, which together create that satisfying, slightly crisp texture without any grain or gluten in sight. Shredded coconut and solid coconut oil add richness and help the topping clump into those irresistible irregular pieces that catch and brown in the oven. Arrowroot starch does the quiet work of thickening the filling into a glossy, spoonable sauce as the crumble rests after baking. It is the kind of dessert that feels indulgent and totally unfussy at the same time — proof that eating around nightshades does not mean settling for anything less than spectacular.
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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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