Seeds Free Cherry Crumble with Coconut & Cassava Topping

Bubbling cherries beneath a golden, crackly topping — this dessert is the kind of thing that makes people hover near the oven. The filling leans on arrowroot starch and a splash of fresh lemon juice to thicken those sweet-tart cherries into a glossy, jammy base, while Ceylon cinnamon adds a delicate warmth that doesn't overpower. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all worked together with solid coconut oil until the texture hits that perfect coarse, clumpy-sand stage before maple syrup pulls it into rustic crumbles. For anyone navigating a seeds-free lifestyle, crumbles can be a minefield — oats, sesame, and poppy seeds sneak into so many topping blends — but every ingredient here is naturally free of that concern without any awkward substitutions. The result bakes up genuinely golden and crisp at the edges, with the filling bubbling up through the gaps in a way that looks almost too good to wait on. Letting it rest for ten minutes before serving is worth every second, since the filling tightens into something scoopable and rich rather than soupy. Serve it warm on its own or with whatever topping suits your table.

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