Mustard Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-studded crumble is the kind of dessert that makes a whole kitchen smell incredible. The filling gets its glossy, jammy texture from arrowroot starch rather than anything processed, while lemon zest, fresh ginger, and Ceylon cinnamon layer in a warmth that keeps every bite interesting. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil — worked into coarse, clumpy crumbs that bake up crisp and satisfying without a trace of grain or dairy. For anyone navigating a mustard sensitivity, desserts can feel like a minefield when packaged mixes and spice blends sneak in unexpected allergens, but every single ingredient here is straightforward and easy to verify. Maple syrup ties both the filling and the topping together with a gentle, natural sweetness that never feels cloying. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly spoonable. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a finish that feels genuinely indulgent.
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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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