Chicken Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-studded crumble is the kind of dessert that makes a whole kitchen smell incredible. The filling gets tossed with lemon zest, lemon juice, a hint of ginger, and warm Ceylon cinnamon before the arrowroot starch works its magic, thickening everything into a glossy, jammy base as it bakes. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil — rubbed together until you get those perfect coarse, clumpy crumbs that bake up crisp and lightly caramelized. Every single ingredient here is plant-based, so there's no need to scan labels or swap anything out to keep this completely free of poultry products. It's naturally sweetened with maple syrup throughout, which means the flavor is rich and rounded without any refined sugar. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and satisfying. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a dessert that feels genuinely special.
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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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