Alpha Gal Friendly Blueberry Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.8

(12)

Alpha Gal Friendly Blueberry Coconut Crumble

Bubbling blueberry filling peeking through a golden, coconut-flecked crumble is one of those desserts that feels genuinely special without demanding much from the cook. Every ingredient here is entirely plant-based, which matters enormously when mammalian products — dairy, certain fats, and hidden animal-derived additives — are off the table. Cassava flour and tapioca starch stand in for conventional flour and give the topping a satisfying crunch, while solid coconut oil binds everything into those perfect pea-sized crumbles that crisp up beautifully in the oven. The blueberry filling gets brightness from fresh lemon zest and juice, warmth from ground ginger and Ceylon cinnamon, and just enough maple syrup to let the fruit's natural sweetness shine. Arrowroot starch thickens the juices as the crumble bakes, so you get that glossy, jammy filling rather than a watery puddle. Let it rest for a few minutes after it comes out of the oven and the whole thing sets into something scoopable and deeply satisfying. Serve it straight from the baking dish — no fussy plating required.

About Fig

Fig 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 filling

5 cups fresh or frozen blueberries
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

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

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!