Low Sodium Blueberry Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

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Ingredients

6 servings

For the filling

5 cups fresh or frozen blueberries
Wyman Wild Blueberry - 15 OZ Dole Blueberries Signature SELECT Blueberries Whole Unsweetened - 48 Oz Signature SELECT Blueberries Whole Unsweetened - 12 Oz Earthbound Farm Organic Blueberries
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2 tbsp arrowroot starch
2 tbsp maple syrup
1 tsp lemon zest
1 tbsp lemon juice
¼ tsp ground ginger
¼ tsp ceylon cinnamon
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the topping

¾ cup cassava flour
¼ cup tapioca starch
½ cup unsweetened shredded coconut
3 tbsp maple syrup
¼ cup coconut oil, solid
¼ tsp ceylon cinnamon
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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 blueberries, arrowroot starch, 2 tbsp maple syrup, lemon zest, lemon juice, ginger, 1/4 tsp Ceylon cinnamon, and 1/8 tsp salt. Toss until the berries are evenly coated and no dry starch is visible. Transfer to the prepared baking dish and spread into an even layer.

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