Paraben Free Blueberry Coconut Crumble

Juicy blueberries bubbling beneath a golden, coconut-flecked crumble is the kind of dessert that makes everyone lean in for a closer look. The filling comes together with arrowroot starch, maple syrup, bright lemon zest, and a gentle warmth from ground ginger and Ceylon cinnamon — no refined sugars or synthetic additives anywhere in sight. The topping uses cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil until it forms those perfect coarse, clumpy crumbs that bake up crisp and satisfying. For anyone navigating parabens in packaged foods, this kind of from-scratch approach is genuinely reassuring — every single ingredient is straightforward and easy to verify. The whole thing bakes until the edges are bubbling and the topping turns a deep, toasty gold, and that ten-minute rest at the end lets the filling thicken into something almost jammy. Serve it warm on its own or with whatever topping suits you — either way, it disappears fast.

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