BHA & BHT Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-kissed crumble is the kind of dessert that makes a kitchen smell absolutely incredible. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch, and a hit of lemon zest plus fresh ginger keeps every bite bright and lively. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into crumbly, pea-sized clumps with solid coconut oil — it bakes up crisp and nutty without a single grain or nut in sight. Every ingredient here is a whole-food pantry staple, which means you're completely sidestepping the synthetic preservatives that sneak into so many packaged baking mixes and store-bought desserts. Ceylon cinnamon and maple syrup do the heavy lifting on sweetness and warmth, so the flavor feels layered and intentional rather than flat. Letting it rest for ten minutes after it comes out of the oven is the hardest part, but the filling thickens beautifully and makes for a much cleaner scoop. Serve it warm on its own or with a dollop of your favorite coconut cream for a dessert that genuinely feels like a treat.
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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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