Eggless Blueberry Coconut Crumble

Warm, bubbling blueberry filling beneath a golden, coconut-kissed crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. The filling gets its glossy, jammy texture from arrowroot starch rather than anything egg-based, while a hit of lemon zest, fresh ginger, and Ceylon cinnamon keeps every bite bright and layered. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil, which gets worked in by hand until you have those perfect coarse, clumpy crumbs that bake up crisp and nutty. Maple syrup sweetens both layers naturally, so the whole thing feels wholesome without tasting like a compromise. It works equally well with fresh summer blueberries or a bag pulled straight from the freezer, making it a genuinely year-round option. Let it rest for a few minutes after baking and the filling thickens into something scoopable and deeply satisfying — especially with a cold scoop of coconut ice cream on top.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →