Celery Free Blueberry Coconut Crumble

Juicy blueberries bubbling beneath a golden, coconut-kissed crumble is the kind of dessert that makes everyone lean in for a closer look. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch, and a hit of lemon zest plus warm Ceylon cinnamon and ginger keeps every bite bright and layered. 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 anything that could cause concern for those avoiding celery or celery-derived ingredients. Maple syrup sweetens both layers naturally, so the whole dish feels wholesome without tasting like a compromise. Whether you use fresh or frozen blueberries, the oven does the heavy lifting, and that 10-minute rest at the end lets the filling thicken into something truly spoonable. Serve it warm on its own or with a scoop of your favorite frozen treat alongside — it disappears fast either way.

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