Turmeric Free Blueberry Coconut Crumble
Juicy blueberries bubbling beneath a golden, coconut-studded crumble is one of those desserts that feels both rustic and a little bit special. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch, and a hit of lemon zest and fresh ginger keeps the sweetness bright and lively. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into crumbly, pea-sized clumps with solid coconut oil — it bakes up crisp and fragrant in a way that rivals any traditional crumble. For anyone navigating a diet that rules out turmeric, this recipe is naturally in the clear, since every ingredient here is straightforward and easy to verify at a glance. Ceylon cinnamon and ginger do all the warming spice work without any of the usual suspects hiding in a spice blend. Let it rest for a few minutes after it comes out of the oven so the filling can thicken up into that perfect scoopable consistency. Serve it warm on its own or with a dollop of coconut cream for something truly worth making again.
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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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