Turkey Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-kissed 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 cornstarch, and a hit of lemon zest plus ground ginger keeps things bright and just a little unexpected. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into crumbly, pea-sized clumps with solid coconut oil ā it bakes up beautifully crisp without a trace of grain or dairy. Maple syrup sweetens both layers naturally, so the whole dish feels wholesome without tasting like a compromise. This is the kind of fruit crumble that works just as well for a casual weeknight as it does for a dinner party, and it happens to sidestep the poultry-heavy holiday table entirely. Let it rest those ten minutes after baking ā the filling thickens into something truly spoonable and worth the wait.
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Learn more āIngredients
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
- Ā¼ tsp ground ginger
- Ā¼ tsp ceylon cinnamon
- ā tsp fine sea salt
For the topping
- Ā¾ cup cassava flour
- Ā¼ cup tapioca starch
- Ā½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- Ā¼ cup coconut oil, solid
- Ā¼ tsp ceylon cinnamon
- ā tsp fine sea salt
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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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