Pistachio Free Cherry Crumble with Coconut & Cassava Topping
Bubbling ruby cherries beneath a golden, crackly topping — this is the kind of dessert that makes people hover near the oven. The filling leans on fresh lemon juice and Ceylon cinnamon to brighten the fruit, while arrowroot starch pulls everything into a glossy, jammy sauce that thickens beautifully as it cools. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, giving it a satisfying crunch and a subtle tropical note that pairs surprisingly well with tart cherries. Coconut oil works into the dry ingredients until the mixture looks like coarse, clumpy sand — that texture is exactly what creates those irresistible crispy clusters on top. Every ingredient here is straightforward and easy to source, so there's no need to scan labels for hidden tree nuts or shared-facility warnings. It's naturally free from the common culprits that make store-bought crumbles a gamble, without sacrificing any of the comfort-food magic. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and 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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