Capsaicin Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-scented crumble is the kind of dessert that makes everyone hover near the oven. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch, and a little lemon zest and juice brighten the whole thing without any heat-forward spices sneaking in. Ceylon cinnamon and ground ginger keep the flavor warm and aromatic ā both are naturally free of capsaicin and safe for anyone avoiding that compound, which can hide in spice blends more often than you'd expect. The topping leans on cassava flour, tapioca starch, and shredded coconut for a crumbly, slightly chewy texture that toasts up beautifully in the oven. Solid coconut oil works into the dry ingredients just like cold butter would, creating those ideal pea-sized clumps that turn irresistibly crisp as they bake. Letting it rest for a few minutes after it comes out of the oven is worth the patience ā the filling thickens into something scoopable and lush rather than running all over the dish.
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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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