Emulsifier Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-studded 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 any processed thickener, 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, shredded coconut, and solid coconut oil — real, recognizable ingredients that crisp up beautifully in the oven without a single additive or emulsifier in sight. That matters more than it might seem, because so many store-bought crumbles and baking mixes quietly rely on stabilizers and emulsifying agents to achieve their texture. Here, the structure comes entirely from the ingredients themselves, which means you get a genuinely clean, wholesome result. Maple syrup sweetens both the filling and the topping, tying everything together with a gentle, natural richness. Let it rest for a few minutes after baking and the filling thickens into something truly spoonable and satisfying.
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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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