Oats Free Blueberry Coconut Crumble

Bubbling blueberry filling peeking through a golden, crumbly topping is one of those desserts that feels both rustic and a little special. The filling gets its glossy, 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 make every bite interesting. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut — no grains involved — so it bakes up with a satisfying crunch that holds its own against the juicy berries underneath. For anyone navigating oat-free baking, crumbles can feel like a minefield since most recipes lean heavily on rolled oats for that signature texture, but the coconut and cassava combination here genuinely delivers. Solid coconut oil is worked into the dry ingredients until you get those perfect pea-sized clumps that crisp beautifully in the oven. Maple syrup sweetens both layers, keeping the whole thing naturally flavored and cohesive from top to bottom. Let it rest for a few minutes after baking so the filling thickens up, then serve it warm — ideally with something cold and creamy on the side.

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