Sesame Free Blueberry Coconut Crumble

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 rather than anything processed or hard to source, and a hit of lemon zest plus warm Ceylon cinnamon keeps every bite bright and layered. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into crumbly, pea-sized clumps with solid coconut oil — no grains, no nuts, and absolutely nothing that could sneak in a sesame concern. For anyone navigating sesame allergies or sensitivities, store-bought crumbles and cobblers can be a minefield of shared-facility warnings, so having a reliable from-scratch version is genuinely worth bookmarking. The whole thing bakes until the edges are bubbling and the topping turns a deep, toasty gold — and that ten-minute rest before serving is non-negotiable if you want the filling to set into something scoopable and satisfying. Serve it warm on its own or with a generous spoonful of your favorite coconut cream on top.

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