Paleo Blueberry Coconut Crumble

Few desserts hit the way a bubbling fruit crumble does, and this blueberry version delivers all that warmth and comfort without a single grain or refined ingredient in sight. The filling leans on arrowroot starch to thicken those jammy blueberries into something glossy and lush, while lemon zest, fresh ginger, and Ceylon cinnamon give it a brightness that keeps every bite interesting. The topping is where things get really clever — cassava flour and tapioca starch stand in for conventional flour so seamlessly that you genuinely won't miss it, and the shredded coconut adds a toasty, slightly chewy texture that crumbles made with oats can't touch. Solid coconut oil gets worked in with your fingertips until the mixture forms those perfect pea-sized clumps that bake up golden and crisp at the edges. Maple syrup does all the sweetening throughout, so the whole dish stays clean and ingredient-list simple. It works beautifully with fresh blueberries in summer or frozen ones pulled straight from the freezer any other time of year. Let it rest for those ten minutes after baking — the filling tightens up into something truly spoonable and spectacular.

About Fig

Fig 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 →