Pork Free Blueberry Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.8

(12)

Juicy blueberries bubbling beneath a golden, coconut-studded crumble is the kind of dessert that makes everyone at the table lean in for a closer look. 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, shredded coconut, and solid coconut oil — worked into coarse, clumpy crumbs that bake up crisp and nutty without a trace of anything to worry about. Every single ingredient here is naturally free of pork and pork-derived additives, so there's no label-scanning required before you dig in. Maple syrup sweetens both the filling and the topping, keeping the whole dish feeling wholesome and a little rustic. Serve it warm after that brief resting period and the filling will have thickened into something truly spoonable and satisfying.

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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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