Turmeric Free Cherry Crumble with Coconut & Cassava Topping
Bubbling cherry filling peeking through a golden, crackly topping is one of those desserts that feels both rustic and a little bit special. The fruit layer gets its glossy, jammy texture from arrowroot starch and a squeeze of fresh lemon juice, while Ceylon cinnamon adds warmth without overpowering the natural sweetness of the cherries. The crumble itself is built on cassava flour and tapioca starch, which bake up with a satisfying crunch and a slightly chewy edge that's genuinely hard to stop eating. Shredded coconut and solid coconut oil work together to create those irregular, clumpy crumbles that look gorgeous and taste even better. Many warm spice blends and pre-made dessert mixes sneak in turmeric as a colorant or filler, so making this from scratch with clearly labeled pantry staples keeps everything clean and worry-free. Maple syrup sweetens both layers naturally, so there's no refined sugar to fuss over either. Let it rest those full ten minutes before you dig in — the filling thickens beautifully and the whole thing becomes so much easier to serve.
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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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