Rice Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-flecked crumble is the kind of dessert that makes people ask for the recipe before they've even finished their first bite. The filling gets its glossy, jammy texture from arrowroot starch rather than any grain-based thickener, and a hit of lemon zest, fresh ginger, and Ceylon cinnamon gives it a brightness that keeps it from tasting one-note. The topping leans on cassava flour and tapioca starch to build that satisfying crunch, with shredded coconut and coconut oil adding richness and a subtle tropical edge. Many crumble recipes rely on oats or rice flour to get that classic texture, but this one proves you genuinely don't need them — the clumpy, pea-sized crumbs bake up beautifully golden without any grain in sight. Maple syrup sweetens both layers naturally, so the whole thing feels wholesome without tasting like a compromise. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly spoonable and luscious. Serve it warm on its own or with a scoop of your favorite coconut cream for a dessert that feels indulgent and completely unfussy.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!