Low FODMAP Blueberry Coconut Crumble

Warm, bubbling blueberry filling topped with a golden, coconut-laced crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you that satisfying crunch without any wheat or high-FODMAP flours sneaking in. Blueberries are a low-FODMAP-friendly fruit at reasonable servings, and the filling is brightened with lemon zest, lemon juice, and a whisper of ginger and Ceylon cinnamon for complexity that feels anything but restricted. Arrowroot starch thickens the juices beautifully as the crumble rests, so you get glossy, jammy fruit rather than a watery pool under the topping. Maple syrup sweetens both layers naturally, and solid coconut oil works into the dry ingredients to create those ideal pea-sized crumble clusters that crisp up perfectly in the oven. It's the kind of crowd-pleasing bake you can bring to a dinner party without having to explain a single ingredient — it just tastes like a really good crumble.

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