Hazelnut 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 and a bright hit of lemon zest and juice, while ground ginger and Ceylon cinnamon add just enough warmth to keep things interesting. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into crumbly, pea-sized clumps with solid coconut oil and maple syrup — no nuts of any kind, so there's zero concern about cross-contact from common crumble add-ins. Tree nut allergies can make baked goods feel like a minefield, especially when traditional crumble recipes lean on almond flour or mixed nut toppings, but every ingredient here is straightforwardly safe and easy to source. The whole thing bakes until the edges are bubbling and the topping turns a deep, toasty gold — and that ten-minute rest before serving is genuinely worth the wait as the filling thickens into something scoopable and luscious. Serve it warm on its own or with a dollop of coconut cream for a dessert that feels indulgent without any of the usual label-reading stress.

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