Carrageenan Free Blueberry Coconut Crumble

Juicy blueberries bubbling beneath a golden, coconut-laced crumble is the kind of dessert that makes a whole kitchen smell incredible. The filling gets its glossy, jammy texture from arrowroot starch rather than any processed thickener, so there's no need to scrutinize labels or worry about additives hiding in your fruit dessert. Lemon zest, a touch of ginger, and Ceylon cinnamon layer in warmth and brightness that make the blueberries taste even more like themselves. 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 trace of dairy or questionable stabilizers. Every single ingredient here is straightforward and whole, which is exactly what you want when you're trying to avoid the sneaky additives that show up in so many store-bought or packaged dessert products. Let it rest for ten minutes after it comes out of the oven and the filling thickens into something truly spoonable and satisfying.

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