Brazil Nut Free Blueberry Coconut Crumble

Juicy blueberries bubbling beneath a golden, coconut-studded crumble is one of those desserts that feels both rustic and a little bit special. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch, and a hit of lemon zest plus a whisper of ginger keeps every bite bright and layered. The topping leans on cassava flour, tapioca starch, and shredded coconut for a crunch that's genuinely satisfying — no wheat, no oats, and absolutely no tree nuts hiding in the mix. For anyone navigating nut allergies, crumbles can be a minefield of almond flour and mixed-nut toppings, so having a recipe built entirely around coconut and root-based starches is a genuine relief. Solid coconut oil worked into the dry ingredients creates those ideal pea-sized clumps that bake up crisp and caramelized on top while the berry layer thickens into something almost pie-like underneath. Let it rest those ten minutes after it comes out of the oven — the filling tightens up beautifully and makes serving so much cleaner. Scoop it warm into a bowl and you've got a crowd-pleasing dessert that tastes like far more effort than it actually was.

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