Soy Free Cherry Crumble with Coconut & Cassava Topping

Bubbling ruby 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 squeeze of fresh lemon juice to thicken those sweet-tart cherries into something jammy and luscious, while Ceylon cinnamon adds a warm, floral note that feels a little more refined than the usual spice-rack grab. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, with solid coconut oil worked in until the mixture hits that perfect coarse, clumpy texture — the kind that bakes up crisp at the edges and tender in the middle. Every single ingredient here is naturally free of soy, so there's no label-scanning or substitution stress involved. Maple syrup does double duty in both the filling and the topping, keeping the sweetness cohesive and completely plant-based. It works just as well with frozen cherries as fresh, which means you can pull this together any time of year. Let it rest those full ten minutes before serving — the filling thickens beautifully and the whole thing becomes infinitely easier to scoop.

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