Pescatarian Blueberry Coconut Crumble

Warm, bubbling blueberries beneath a golden, coconut-flecked crust — this crumble is the kind of dessert that makes a whole kitchen smell incredible. The filling leans on arrowroot starch to thicken those jammy berries into something luscious, while a hit of lemon zest and fresh ginger keeps it bright and a little unexpected. Ceylon cinnamon shows up in both layers, tying the whole thing together with a gentler, more floral spice than the standard grocery-store variety. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you that satisfying crumbly texture without any grains or gluten getting in the way. Solid coconut oil is worked in by hand until the mixture clumps into those perfect pea-sized pieces that bake up crisp and golden. It's naturally sweetened with maple syrup throughout, so there's no refined sugar to worry about — just honest, fruit-forward flavor from start to finish. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and special.

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