Nitrate & Nitrite Free Blueberry Coconut Crumble
Bubbling blueberry filling peeking through a golden, coconut-flecked crust is one of those desserts that feels both rustic and a little special. The filling comes together with fresh or frozen blueberries, a touch of maple syrup, bright lemon zest, and warm Ceylon cinnamon — no processed preservatives or cured-meat-style additives anywhere in sight, which makes this a genuinely clean, worry-free bake. Arrowroot starch thickens the juices naturally as everything bubbles away in the oven, giving you that glossy, jammy texture without any questionable shortcuts. The crumble topping leans on cassava flour, tapioca starch, and unsweetened shredded coconut worked together with solid coconut oil, so it bakes up into satisfyingly crunchy, irregular clumps that contrast beautifully with the soft fruit underneath. Every ingredient here is straightforward and whole, which is exactly what you want when you're being careful about what goes into your food. Let it rest for ten minutes after it comes out of the oven and the filling will thicken into something truly scoopable and gorgeous.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!