Mediterranean Diet Friendly Blueberry Coconut Crumble
Total time1 hr 5 min
Prep time15 min
Cook time40 min
4.8(12)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the filling
- 5 cups fresh or frozen blueberries
- 2 tbsp arrowroot starch
- 2 tbsp maple syrup
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - 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 syrupChef's tipUse the same amount; honey is a little thicker and slightly sweeter.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!