Walnut Free Cherry Crumble with Coconut & Cassava Topping
Tart-sweet cherries bubbling beneath a golden, crumbly topping is one of those desserts that feels both rustic and a little special, and this version delivers exactly that. The filling leans on arrowroot starch and a splash of lemon juice to thicken those juicy cherries into something glossy and jammy without any fuss. What makes the topping genuinely interesting is the combination of cassava flour, tapioca starch, and shredded coconut — it bakes up with crisp edges and a slightly chewy interior that's hard to stop eating. Solid coconut oil gets worked in like butter would in a traditional crumble, giving you those satisfying pea-sized clumps that turn beautifully golden in the oven. Ceylon cinnamon in the filling and a whisper of ground ginger in the topping add warmth without overpowering the fruit. For anyone navigating tree nut allergies or sensitivities, this recipe is built entirely around ingredients that sidestep that concern — no almond flour, no walnut pieces, nothing hiding in the topping that you'd need to second-guess. Let it rest those ten minutes before you dig in, because the filling thickens as it cools and the whole thing becomes even better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!