Seed Oil Free Blueberry Coconut Crumble
Bubbling blueberry filling peeking through a golden, coconut-studded crumble is one of those desserts that feels both rustic and a little special. Every fat in this recipe comes from coconut oil, keeping it completely free of the refined vegetable and seed oils that sneak into so many baked goods and store-bought desserts. The topping gets its satisfying crunch from cassava flour, tapioca starch, and shredded coconut, which come together into those perfect pea-sized clumps that crisp up beautifully in the oven. Maple syrup sweetens both the jammy berry filling and the crumble itself, while lemon zest, fresh lemon juice, and a hint of ginger keep the whole thing bright and lively rather than one-note sweet. Ceylon cinnamon and arrowroot starch round out the ingredient list — nothing processed, nothing hidden. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly scoopable. Serve it warm on its own or with a dollop of coconut cream for a dessert that feels indulgent without any of the usual compromises.
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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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