Dairy Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-studded crumble is the kind of dessert that makes everyone at the table lean in for a closer look. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch or flour, and a hit of lemon zest plus ground ginger keeps every bite bright and a little unexpected. The crumble topping is built on cassava flour, tapioca starch, and shredded coconut, so it bakes up with that satisfying crunch without a single drop of butter or cream in sight. Solid coconut oil does all the heavy lifting here, binding the topping into those perfect pea-sized clumps that turn irresistibly crisp in the oven. Maple syrup sweetens both layers naturally, which means the whole thing tastes indulgent without relying on anything processed or hard to find. Let it rest for those ten minutes after baking — the filling thickens beautifully and the first spoonful will be worth every second of waiting. Serve it warm on its own or with your favorite dairy-free scoop on top for a dessert that genuinely feels like a treat.
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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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