Oats Free Cherry Crumble with Coconut & Cassava Topping
Bubbling cherry filling beneath a golden, crackly topping is one of the most satisfying things to pull out of the oven, and this version delivers exactly that without a single rolled oat in sight. Traditional crumbles almost always rely on oats for that signature texture, which makes them a minefield if you're avoiding them — but cassava flour and tapioca starch step in here to create a topping that crisps up beautifully and holds its crumble structure. Shredded coconut adds a subtle chew and a hint of tropical warmth that plays surprisingly well against the tart cherries. Arrowroot starch thickens the filling from the inside out as it bakes, so you get that glossy, jammy consistency rather than a watery pool under the topping. Ceylon cinnamon and ground ginger keep the spice profile bright and a little complex without overwhelming the fruit. The whole thing comes together with two bowls and a fork — no special equipment needed beyond a baking dish and a pastry cutter. Let it rest those ten minutes before you dig in, because the filling tightens up just enough to make every scoop clean and perfect.
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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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