Pescatarian Cherry Crumble with Coconut & Cassava Topping
Tart, jammy cherries bubbling beneath a golden, crumbly topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling comes together with just a handful of clean ingredients: fresh or frozen cherries, a splash of lemon juice, maple syrup, and a touch of Ceylon cinnamon that keeps things warm without being heavy-handed. Arrowroot starch does the quiet work of thickening everything into a glossy, spoonable filling that holds together beautifully once it cools. The topping is where things get really interesting — cassava flour and tapioca starch give it that satisfying crunch, while shredded coconut and solid coconut oil create those irresistible clumpy, golden clusters you want in every bite. It's naturally free of grains, gluten, and dairy, so it fits a wide range of tables without any awkward substitutions or compromises on flavor. Let it rest for those ten minutes after baking — the filling thickens up and the whole thing becomes so much easier to scoop. Serve it warm on its own or with a generous spoonful of coconut cream for something truly special.
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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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