Honey Free Blueberry Coconut Crumble

Juicy blueberries bubbling beneath a golden, coconut-studded crumble is the kind of dessert that makes everyone at the table lean in a little closer. The filling gets its gentle sweetness from maple syrup rather than honey, so anyone avoiding bee-derived sweeteners can dig in without a second thought — and the flavor is bright and fruity thanks to lemon zest, lemon juice, and a warm hit of Ceylon cinnamon and ginger. Arrowroot starch does the quiet work of thickening those blueberry juices into a glossy, jammy layer that holds together beautifully once the dish rests. The topping comes together with cassava flour, tapioca starch, and unsweetened shredded coconut worked into solid coconut oil, creating those perfect pea-sized crumbles that bake up crisp and lightly caramelized. Every single ingredient pulling sweetness duty here is maple syrup, so there's no guesswork about hidden honey tucked into a store-bought crumble mix or granola topping. Serve it warm straight from the baking dish and watch it disappear fast — though letting it rest those ten minutes really does make the filling set up into something special.

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