Soy Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-studded crumble is the kind of dessert that makes everyone lean in for a closer look. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch, and a hit of lemon zest plus ground ginger keeps the sweetness bright and a little unexpected. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into solid coconut oil — no butter, no mystery fats, just ingredients you can actually read on the label. Soy has a way of sneaking into packaged desserts and even some baking staples, so building this one from scratch with whole, recognizable components means you know exactly what's going in the dish. Ceylon cinnamon shows up in both the filling and the crumble, tying the whole thing together with a warm, delicate spice that's a step above the usual. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly spoonable. Serve it warm on its own or with a scoop of your favorite coconut milk ice cream for a finish that feels genuinely indulgent.
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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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