Caffeine 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 comes together with cassava flour, tapioca starch, and shredded coconut worked into crumbly, pea-sized clumps with solid coconut oil and maple syrup — it bakes up crisp and nutty without a single grain or nut in sight. Every ingredient here is naturally free of stimulants, so you can enjoy a generous bowl after dinner without any second-guessing. It's the kind of wholesome, fruit-forward bake that works just as well on a weeknight as it does at a weekend gathering. Let it rest for a few minutes before serving so the filling thickens into that perfect scoopable consistency.
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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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