Vegetarian Cherry Crumble with Coconut & Cassava Topping
Tart cherries bubbling beneath a golden, crumbly topping is one of those desserts that feels both rustic and a little bit special. The filling comes together with just a handful of real ingredients — fresh or frozen cherries, maple syrup, a squeeze of lemon, and a whisper of Ceylon cinnamon — so the fruit stays front and center. What makes the topping genuinely interesting is the combination of cassava flour, tapioca starch, and shredded coconut, which bakes up with a satisfying crunch and a subtle tropical note that pairs beautifully with the jammy cherries underneath. Solid coconut oil gets worked in like butter would in a traditional crumble, creating those irregular, pea-sized clumps that turn irresistibly golden in the oven. Arrowroot starch does the quiet work of thickening the filling as it bakes, so you get clean, glossy spoonfuls rather than a watery mess. Letting it rest for ten minutes before serving is worth every second of patience — the filling tightens up just enough to hold its shape in the dish. Serve it warm on its own or with a scoop of your favorite frozen dessert on top.
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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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