Juicy blueberries bubbling beneath a golden, coconut-scented crumble is one of those desserts that feels both rustic and a little special. The filling gets its glossy, jammy texture from arrowroot starch rather than any grain-based thickener, and a hit of lemon zest plus fresh ginger keeps the sweetness bright and lively. The crumble topping leans on cassava flour and tapioca starch, which together create those ideal clumpy, pea-sized crumbs that bake up crisp and satisfying without a trace of rye or any other problematic grain. Shredded coconut and coconut oil woven through the topping add a subtle tropical richness that pairs beautifully with the blueberries. It's the kind of recipe that's easy to pull off on a weeknight but impressive enough to bring to a gathering — nobody will guess it was built around a specific dietary need. Let it rest for a few minutes after it comes out of the oven so the filling thickens into that perfect scoopable consistency, then serve it warm, ideally with something cold and creamy alongside.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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