Macadamia Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-kissed crumble is the kind of dessert that makes a kitchen smell absolutely incredible. The filling gets its silky body from arrowroot starch rather than cornstarch, and a hit of lemon zest, fresh ginger, and Ceylon cinnamon gives it a brightness that keeps every bite interesting. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into crumbly, pea-sized clumps with solid coconut oil — it bakes up crisp and lightly caramelized without a single nut in sight. For anyone navigating tree nut concerns, crumbles can be a minefield since many recipes lean heavily on nut-based toppings or mixed flour blends with unclear sourcing, but every ingredient here is straightforward and easy to verify. Maple syrup sweetens both layers naturally, so the whole thing feels indulgent without being cloying. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly spoonable and lush. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a dessert that genuinely earns its place at the table.
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Learn more →Ingredients
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
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- ⅛ tsp fine sea salt
For the topping
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- ¼ cup coconut oil, solid
- ¼ tsp ceylon cinnamon
- ⅛ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°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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