Peanut Free Cherry Crumble with Coconut & Cassava Topping
Bubbling cherry filling peeking through a golden, crumbly topping is one of those desserts that makes everyone lean in for a closer look. The filling layers tart cherries with maple syrup, a squeeze of fresh lemon, and warm Ceylon cinnamon, while arrowroot starch pulls it all together into a glossy, jammy sauce that thickens beautifully as it cools. The topping is where things get really interesting — cassava flour and tapioca starch give it that satisfying crunch, while shredded coconut and coconut oil add richness and a subtle tropical note that plays surprisingly well against the fruit. Working solid coconut oil into the dry ingredients creates those irresistible pea-sized crumbles that bake up golden and firm at the edges without turning into a dense crust. Store-bought crumbles and fruit desserts can be a minefield when it comes to shared equipment and hidden nut-based ingredients, but every single component here is straightforward and easy to verify. This one is naturally free from the usual suspects — no oats, no butter, no wheat — making it a crowd-pleaser that doesn't require any substitutions or workarounds. Let it rest those full ten minutes before you dig in, because the filling needs that time to set into something truly spoonable.
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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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