Artificial Flavors Free Blueberry Coconut Crumble
Bubbling blueberry filling peeking through a golden, coconut-flecked crumble is one of those desserts that feels both rustic and a little special. Every ingredient here is exactly what it says it is ā blueberries, maple syrup, lemon, coconut oil, and a handful of pantry staples ā so you never have to squint at a label wondering what "natural flavor" actually means. The filling gets its glossy, jammy texture from arrowroot starch rather than anything processed, and Ceylon cinnamon plus fresh ginger give it a warmth that tastes genuinely complex without any shortcuts. Cassava flour and tapioca starch team up in the topping to create those perfect pea-sized crumbles that go irresistibly crisp in the oven, while shredded coconut adds a subtle chew and toasty aroma. A little lemon zest and juice brighten the whole thing so it never tips into cloying sweetness. Let it rest for ten minutes after baking and the filling thickens into something scoopable and deeply satisfying ā no artificial anything required.
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Learn more āIngredients
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
- Ā¼ tsp ground ginger
- Ā¼ tsp ceylon cinnamon
- ā tsp fine sea salt
For the topping
- Ā¾ cup cassava flour
- Ā¼ cup tapioca starch
- Ā½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- Ā¼ cup coconut oil, solid
- Ā¼ tsp ceylon cinnamon
- ā tsp fine sea salt
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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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