Gut Friendly Blueberry Coconut Crumble

Warm, bubbling blueberry filling beneath a golden, coconut-studded crumble — this dessert is the kind of thing that makes the whole kitchen smell incredible. The filling leans on arrowroot starch rather than conventional thickeners, which keeps things gentle on digestion while still delivering that glossy, jammy texture you want from a fruit crumble. Ceylon cinnamon and fresh ginger add warmth without overwhelming the bright lemon-kissed berries, and the combination is genuinely hard to stop eating. The topping uses cassava flour and tapioca starch in place of wheat, so it crisps up beautifully into those satisfying clumpy crumbs without any of the ingredients that tend to cause trouble for sensitive stomachs. Coconut oil and unsweetened shredded coconut bring richness and a subtle tropical note that pairs surprisingly well with blueberry. Maple syrup sweetens both layers just enough to feel indulgent without going overboard. Let it rest those full ten minutes before you dig in — the filling tightens up and the whole thing slices and scoops like a dream.

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 →