Fish 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 its glossy, jammy texture from arrowroot starch rather than anything processed, while lemon zest, fresh ginger, and Ceylon cinnamon layer in a warmth that keeps every bite interesting. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into crumbly, pea-sized clumps with solid coconut oil — it bakes up crisp and slightly chewy in the best possible way. Every single ingredient here is naturally free from fish and seafood, so there's no label-scanning or substitution stress involved. This is the kind of plant-based, whole-ingredient dessert that genuinely satisfies a crowd, whether you're serving it warm straight from the dish or letting it cool until the filling thickens into something almost pie-like. A scoop of coconut ice cream alongside wouldn't hurt one bit.
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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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