Mushroom 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 silky, jammy texture from arrowroot starch and a bright hit of lemon zest and juice, while ground ginger and Ceylon cinnamon add just enough warmth to keep things interesting. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into crumbly, pea-sized clumps with solid coconut oil and maple syrup — it bakes up beautifully crisp without a single grain or conventional flour in sight. For anyone navigating a fungi-free diet, this recipe is a genuinely stress-free pick since every ingredient is straightforward produce, pantry staples, and natural sweeteners with no hidden surprises to track down. Fresh or frozen blueberries both work here, which means you can pull this together any time of year. Let it rest for those ten minutes after baking — the filling thickens up and the whole thing becomes even easier to scoop into bowls, ideally with something cold and creamy on top.

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