AIP Friendly Blueberry Coconut Crumble
Warm, bubbling blueberry filling topped with a golden, coconut-studded crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling leans on arrowroot starch to thicken those jammy berries, while a bright hit of lemon zest and juice keeps everything from feeling too sweet. The crumble itself comes together with cassava flour, tapioca starch, and shredded coconut worked into solid coconut oil, creating those satisfying clumpy, golden clusters that make a crumble worth eating. Ceylon cinnamon and a whisper of ginger tie the whole thing together with warmth without overwhelming the fruit. This is exactly the kind of recipe that proves you don't need grains, eggs, nuts, or refined sugar to pull off a genuinely crowd-pleasing dessert — every ingredient here is protocol-friendly by design. It serves six, so it's a great option for a dinner party or a weekend treat you can share without having to explain a long list of substitutions. Let it rest for ten minutes after it comes out of the oven and the filling will set into something truly spoonable and special.
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Learn more →Ingredients
6 servings
For the filling
- 5 cups fresh or frozen blueberries
- 2 tbsp arrowroot starch
- 2 tbsp maple syrup
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- ⅛ tsp fine sea salt
For the topping
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ½ cup unsweetened shredded coconut
- 3 tbsp maple syrupIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¼ cup coconut oil, solid
- ¼ tsp ceylon cinnamon
- ⅛ 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 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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