Yeast 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 waiting for it to come out. The filling leans on arrowroot starch and a splash of fresh lemon juice to thicken those sweet-tart cherries into something jammy and glossy, while Ceylon cinnamon adds a warm, delicate spice that doesn't overpower the fruit. The topping is where things get really interesting: cassava flour and tapioca starch give it that satisfying crumble texture, and shredded coconut toasts up beautifully in the oven for a subtle nuttiness. Coconut oil works in place of butter to bind everything into those irregular, craggy clumps that catch the heat and turn perfectly golden. Because every ingredient here is naturally free from yeast — no leavening agents, no fermented components, no hidden additives to second-guess — this is a genuinely fuss-free bake for anyone navigating that restriction. Let it rest those full ten minutes before you dig in; the filling tightens up and the whole thing slices and scoops like a dream.

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