Pistachio Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-laced crumble is the kind of dessert that makes a kitchen smell absolutely incredible. 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 keep things interesting. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into crumbly, pea-sized clumps with solid coconut oil and maple syrup — it bakes up crisp and slightly chewy in the best possible way. Every single ingredient here is naturally free from tree nut concerns, so there's no need to scrutinize labels or worry about what might be lurking in a store-bought crumble mix. This is a genuinely crowd-pleasing bake that happens to be grain-free and refined sugar-free as well, making it easy to share at gatherings where dietary needs vary. Let it rest for a few minutes after it comes out of the oven so the filling thickens up beautifully before you dig in.
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Learn more →Ingredients
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
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- ⅛ tsp fine sea salt
For the topping
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- ¼ cup coconut oil, solid
- ¼ tsp ceylon cinnamon
- ⅛ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°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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