Nutmeg Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-studded crumble is one of those desserts that feels both rustic and a little special. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch, and a hit of lemon zest and fresh ginger keeps every bite bright and lively. The topping leans on cassava flour, tapioca starch, and shredded coconut for a crunch that's genuinely satisfying ā no nuts, no oats, and absolutely no nutmeg hiding anywhere in the spice blend. Ceylon cinnamon does all the warm-spice heavy lifting here, which is a smart, intentional swap that keeps the flavor profile clean and aromatic without any of the sharper bite that nutmeg can bring. Coconut oil worked into the dry ingredients with your fingertips creates those perfect pea-sized crumbles that turn irresistibly golden in the oven. Let it rest for a few minutes after baking and the filling thickens into something you'll want to spoon straight from the dish. Serve it warm on its own or with a scoop of your favorite frozen dessert ā it disappears fast either way.
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Learn more āIngredients
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
- Ā¼ tsp ground ginger
- Ā¼ tsp ceylon cinnamon
- ā tsp fine sea salt
For the topping
- Ā¾ cup cassava flour
- Ā¼ cup tapioca starch
- Ā½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- Ā¼ cup coconut oil, solid
- Ā¼ tsp ceylon cinnamon
- ā tsp fine sea salt
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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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