Seed Oil Free Cherry Crumble with Coconut & Cassava Topping

Bubbling cherry filling, a golden crumble, and the warm scent of cinnamon and ginger coming out of the oven — this dessert is pure comfort. The topping is built entirely from cassava flour, tapioca starch, and shredded coconut, with solid coconut oil worked in to create those irresistible clumpy, sandy crumbles that crisp up beautifully in the oven. There's no canola, no sunflower, no vegetable shortening — just coconut oil doing all the heavy lifting, which is exactly what makes this one so clean. Arrowroot starch thickens the cherry filling naturally, so you get that glossy, jammy texture without any cornstarch or processed additives. Maple syrup sweetens both the filling and the topping, letting the tartness of the cherries shine through rather than burying it. The whole thing comes together in one baking dish with minimal fuss, and that 10-minute rest at the end is worth every second — the filling tightens into something scoopable and deeply satisfying. Serve it warm on its own or with a dollop of coconut cream for a dessert that genuinely feels indulgent.

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