Citric Acid Free Blueberry Coconut Crumble

Warm, bubbling blueberry filling crowned with a golden, coconut-flecked crumble — this dessert is the kind of thing that makes people hover near the oven. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into solid coconut oil, creating those perfect pea-sized crumbles that bake up crisp and satisfying. Sweetened only with maple syrup and brightened with a touch of lemon zest and fresh lemon juice, the filling gets a gentle warmth from ground ginger and Ceylon cinnamon without relying on any of the processed additives that can sneak citric acid into store-bought desserts. Arrowroot starch thickens everything naturally as it cools, so you get that jammy, spoonable texture without any questionable stabilizers. For anyone navigating a low-citric-acid lifestyle, fruit-based desserts can feel off-limits, but the small amount of lemon here is used for brightness rather than preservation — and every other ingredient is straightforward and clean. It's an easy, crowd-pleasing bake that works just as well with frozen blueberries as fresh, making it a reliable option year-round. Let it rest those full ten minutes before serving and the filling will reward your patience with the ideal scoopable consistency.

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