Barley Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-laced crumble is the kind of dessert that makes everyone hover near the oven. The filling gets its glossy, jammy texture from arrowroot starch and a bright hit of lemon zest and juice, while ground ginger and Ceylon cinnamon add just enough warmth to keep things interesting. The topping is built on cassava flour and tapioca starch rather than any grain-based flour, so the crumble stays completely free of barley and other problematic grains without sacrificing that satisfying, clumpy crunch. Shredded coconut and solid coconut oil work together to create those perfect pea-sized crumbs that toast up beautifully in the oven. Maple syrup sweetens both layers naturally, tying the whole thing together with a subtle depth that refined sugar just can't match. Let it rest for a few minutes after baking and the filling thickens into something truly spoonable and luscious. Serve it warm on its own or with a scoop of your favorite frozen treat alongside — either way, it disappears fast.
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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
- 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.
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