Low Iodine Blueberry Coconut Crumble
Warm, bubbling blueberry filling crowned with a golden, coconut-laced crumble ā this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Managing iodine intake often means scrutinizing packaged sweets for dairy, certain food dyes, and other hidden sources, so having a from-scratch recipe you can fully trust is genuinely valuable. Every ingredient here ā from the fresh or frozen blueberries to the cassava flour, tapioca starch, and coconut oil ā keeps things clean and compliant without sacrificing any of the comfort-food magic. The arrowroot starch thickens the berry filling into a glossy, jammy layer, while lemon zest and a touch of ground ginger give it a brightness that keeps it from feeling heavy. Ceylon cinnamon and shredded coconut in the topping add warmth and a subtle tropical note that pairs beautifully with the tart blueberries. Letting it rest for ten minutes after it comes out of the oven is worth every second ā the filling tightens up into something truly spoonable and satisfying. Serve it as-is or alongside whatever low-iodine-friendly accompaniment you love, and don't be surprised if it disappears fast.
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Learn more āIngredients
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
- Ā¼ tsp ground ginger
- Ā¼ tsp ceylon cinnamon
- ā tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For the topping
- Ā¾ cup cassava flour
- Ā¼ cup tapioca starch
- Ā½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- Ā¼ cup coconut oil, solid
- Ā¼ tsp ceylon cinnamon
- ā tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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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